Minestrone Soup

4 c. leeks, chopped
¼ c. olive oil
1 1/3 c. carrot, sliced
1 1/3 c. celery, sliced
1 ½ c. cooked kidney beans
1 ½ c. potato, diced
1 qt. tomatoes, or 16 oz can
½ c. fresh parsley, chopped
4 sprigs thyme
2 tsp. dried oregano
2 tsp. salt
½ Tbsp. pepper
2 c. button mushrooms, sliced
2 c. spicy tomato juice (V8)
6 c. vegetable or chicken broth
2/3 c. small shell pasta
½ lb. fresh spinach cleaned and torn
Grated parmesan cheese

In a large soup pot, sauté 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 30 minutes to 1 hour more, or until the soup is very thick. Remove the thyme sprigs. Sprinkle with grated cheese and serve hot. Serves: 6.

In working with leeks, be sure to cut in half lengthwise and wash out all the sand between the layers at the top before chopping.

Sandra Talbot