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.