Trim root ends and tough outer leaves from leeks.

Slit each leek lengthwise and rinse between layers to remove any dirt.

Thinly slice the cleaned leeks.

Mince or press the garlic cloves.

In a 6-quart kettle over medium heat, cook leeks and garlic in olive oil, stirring occasionally, for about 5 minutes, until softened.

Add vegetable stock, kidney beans, and any other liquid ingredients.

Add diced turnips, potatoes, sliced carrots, celery, zucchini, crookneck squash, green beans cut in 1-inch lengths, and shelled peas.

Stir in dry basil, oregano, and rosemary.

Bring the mixture to a simmering point.

Reduce heat to low, cover, and cook for 30 minutes, allowing the flavors to meld.

Stir in tomato paste and elbow macaroni.

Continue simmering for another 15 minutes, or until the macaroni is tender.

Add shredded cabbage, spinach, or chard.

Cook, covered, just until the cabbage wilts, about 5 minutes.

Season the soup to taste with salt and pepper.

Serve hot, with grated Parmesan cheese offered at the table.