| 1 cup | BARILLA Ditalini |
| 1 jar | BARILLA Garden Vegetable Sauce |
| 3 quarts | vegetable broth |
| 1/4 cup | extra virgin olive oil |
| 1 cup | leek, white part only, diced |
| 2/3 cup (1 stalk) | celery, diced |
| 1-1/3 cups (3-4 carrots) | carrots, diced |
| 1 can (19 ounces) | cannellini beans, drained |
| 3 cups | cabbagecabbage, cored and sliced thin |
| 1-1/2 cups 2 small) | zucchini, diced |
| 2 cups (1 large) | onion, diced |
| 1 | bay leaf |
| to taste | salt |
| to taste | freshly ground black pepper |
BRING vegetable broth to a boil.
HEAT oil in a large skillet over medium heat. Add leeks, celery and carrots; sauté for 4-5 minutes or until vegetables are slightly tender. Add to vegetable broth.
ADD beans, cabbage, zucchini, sauce, onion and bay leaf to broth. Cover and cook 30-35 minutes.
ADD pasta and cook 3 minutes less than the lowest recommended cook time.
SEASON with salt and pepper to taste.