MINESTRONE Serves 8-10. 2 large leeks, white and light green parts quartered and diced 4 medium carrots, peeled and diced small 3 med celery ribs, trimmed and diced small 1 large baking potato, peeled and diced medium 1 medium zucchini, trimmed and diced medium 1 10 oz package frozen chopped spinach, thawed 1+1 28oz + 15oz can diced tomatos, drained 10 c water, or half water half vegetable stock 1/2 tsp red pepper 1 15oz can cannellini beans, drained and rinsed 1 tbs minced fresh rosemary 1 clove garlic, pressed 1 tbs olive oil In a large pot over high heat, bring all vegetables except beans and red pepper to a simmer. Reduce heat and simmer, ucovered until vegetables are tender, about 1 hour. Meanwhile, combine rosemary, garlic and olive oil. Set aside. When vegetables are done, add beans and cook until just heated through, about 2 minutes. Remove from heat and stir in rosemary-garlic mixture. Season with salt ans pepper. Serve with grated parmesean.