WITH CABBAGE AND SPINACH
finely chopped celery
1 cup finely chopped onion
3/4 cup finely chopped
leek (white and pale green parts only)
1/2 cup dry white wine
4 cups diced green cabbage
2 cups diced zucchini
3/4 cup small pasta
3 cups packed, coarsely chopped fresh spinach
1/3 cup thinly sliced fresh basil
freshly grated Parmesan cheese
Combine celery, onion, leek and wine in heavy large pot over medium
heat. Simmer until vegetables are tender but not brown, stirring frequently,
about 12 minutes.
Add broth and bring to boil. Add cabbage and zucchini and
simmer 10 minutes.
Add pasta; cover and simmer until pasta is just tender.
Add spinach and cook 5 minutes. Stir in sliced basil. Season to taste with salt
Ladle soup into bowls. Pass Parmesan cheese separately.