Italian Vegetable Soup

Directions:

1. Remove roots, tough outer leaves from leeks, leave 4 inches of dark leaves.
2. Split in 1/2 lengthwise, wash well.
3. Slice thinly, set aside.
4. Saute carrots in hot oil in Dutch oven until tender crisp.
5. Add leeks, saute 5-8 minutes.
6. Stir in zucchini and next seven ingredients.
7. Stir well, bring to a boil, add pasta.
8. Reduce heat, simmer 10-12 minutes or until pasta is tender.
9. Stir in Cheese and parsley.
10. Serve with our Garlic Croutons.

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