Minestrone Soup

4 cups leeks, chopped
1/4 cup olive oil
1 1/3 cups carrots, sliced
1 1/3 cup celery sliced
1 1/2 cooked kidney beans
1 1/2 cups potato, diced
1 quart tomatoes or 16 oz can
1/2 cup fresh parsley chopped
4 sprigs thyme
2 tsps dried oregano
2 tsps salt
1/2 TBSP pepper
2 cups button mushrooms, sliced
2 cups spicy tomato juice (V8)
6 cups vegetable broth or chicken broth
2/3 cup small shell pasta
1/2 pound fresh spinach cleaned and torn
grated parmesan cheese

In a large soup pot, saute the leeks in the olive oil until they soften. ADd the carrots, celery, kidney beans, potatoes, tomatoes, parsley, thyme, oregano, salt, pepper, mushrooms, tomato juice and broth. Simmer for 1 hour.

Add the pasta and spinach and cook for 30 minutes to an hour more until the soup is very thick. Remove the thyme sprigs. Sprinkle with grated cheese and serve hot.

The best minestrone soup ever! Even kids who don't like vegetables like this soup.

Sandra Talbot