Minestrone Soup

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2 Tbs. olive oil
2 medium onions, chopped
2 large leeks, white and light green parts only, cleaned and sliced
2 medium carrots
2 celery stocks, chopped
salt
6 garlic cloves, minced
½ head cabbage shredded or collards, stemmed and sliced thinly
8 cups water
2 medium potatoes, scrubbed and diced
2 turnips, peeled and diced
1 can (14 oz) chopped tomatoes with juice
1 tsp oregano
fresh basil leaves
1 Parmesan rind
a few sprigs each parsley and thyme
1 bay leaf
1 can cannellini beans, drained and rinsed
8 oz lima beans
8 ox frozen peas
½ lb green beans, cut into 1” lengths
8 oz Tuscan kale, and turnip greens, stemmed, washed well and shredded or chopped
½ cup soup pasta
fresh ground pepper

Heat the olive oil in a large pot and add the onions. Cook, stirring until they begin to soften. Add leeks. Cook, stirring about 5 minutes. Add carrots, celery and salt and continue to cook until veggies are tender, 5-10 more minutes. Stir in garlic and cabbage/collards and cook 5 more minutes. Add water, potatoes, turnips, tomatoes and oregano. Bring to a boil. Add parmesan rind, thyme, parsley and bay leaf. Add at least 2 teaspoons salt, reduce heat, cover and simmer for 45 minutes. Add can of beans.
While soup is simmering blanch the rest of the fresh green vegetables. Frozen beans and peas need not be blanched.
Add kale and pasta to soup and simmer 10 minutes. Stir in peas and beans.
Grind in some pepper and taste. Does it need more salt? Garlic? It should be savory and rich tasting. If it seems too thick, add a little water from the blanching process.
Stir in chopped basil leaves. Serve with a tablespoon of grated parmesan sprinkled on top.

Notes: The finished soup will keep in the refrigerator several days and will only improve over time.

Adapted from “Mediterranean Harvest” by Martha Rose Shulman