Minestrone

1 cup Great Northern beans

4 cups water

3 Tbsp. oil (part olive oil)

2 cups finely chopped onion

2 large cloves garlic, minced

1 1/2 cups leeks, finely shredded

2 cups cabbage, finely shredded

1 lb. carrots, finely diced

2 cups zucchini, quartered and sliced

2 large tomatoes, peeled and cubed

1/2 cup Parsley, finely chopped

1/4 cup fresh basil, finely chopped or 1 Tbsp. dried basil

1 tsp. fresh rosemary, finely chopped or 1/2 tsp. dried

1/8 tsp. powdered cloves

4 cups beef bouillon (made with cubes)

3/4 cup small elbow macaroni

Soak beans overnight. Drain and put in a large pot and add 4 cups of water. Bring to a boil, covered and simmer for about an hour or until beans are tender. Drain; save 2 cups of the liquid. In a large Dutch Oven, heat the oil. Add the onion and cook, stirring until wilted. Add the leeks, cabbage, carrots, zucchini and tomatoes. Cook, stirring occasionally about 10 min. Add the parsley, herbs and the reserved bean liquid and the bouillon. Put half the beans in the food processor and puree. Add to the soup. Add the remaining beans. Bring to a boil and simmer for 30 min. Add the macaroni and cook until tender - about 15 min.

Serve sprinkled with parsley and pass the Parmesan Cheese.