Minestrone

Pretty much any veggie you have can go in this soup. 
Serves 6-8

Ingredients
1 ½ cups dried cannellini beans
1 medium onion, coarsely chopped
1 clove garlic, minced
2 leeks, sliced
4 T. extra virgin olive oil
2 stalks celery, sliced
½ pound baby carrots, cut in half
½ pound small zucchini, cut in 1-inch pieces
½ pound string beans, cut in 1-inch pieces
1 large potato, peeled and diced
1 cup Italian tomatoes, peeled, seeded and chopped (fresh or canned)
8 cups chicken stock
 Coarse salt and freshly ground pepper to taste
4 T. Italian parsley, chopped
Freshly grated Parmesan cheese to garnish

Preparation 
Soak the beans overnight in water to cover. Discard the water. Add fresh water to cover and simmer until the beans are soft, about 30 to 45 minutes. Allow them to cool in their water. In a large, heavy casserole, soften the onion, garlic and leeks in the olive oil. Add the celery, carrots, zucchini, string beans and potato and sauté for 10 minutes, stirring frequently. Add the tomatoes.

Meanwhile, bring the chicken stock to a boil in a separate pan. Add to the soup ingredients and simmer gently for 1 1/2 hours covered. The soup should be thick, not watery. If it is too watery, uncover and cook until thickened.

Add the beans and cook for 15 minutes. Season to taste with salt and pepper.
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Before serving, sprinkle the soup with parsley. Serve with a small jug of extra virgin olive oil on the side and a bowl of grated Parmesan cheese. The oil and the cheese are added separately.