1 cup onion; finely chopped
3/4 cup leek, white and pale parts only; finely chopped
1/2 cup dry white wine
9 cups canned low-salt chicken broth
4 cups green cabbage; diced
2 cups zucchini; diced
3/4 cup acini di pepe
3 cups fresh spinach; chopped
1/3 cup fresh basil; thinly sliced
Salt; to taste
Freshly-ground black pepper; to taste
Combine 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, about 10 minutes.
Add spinach and cook 5 minutes. Stir in sliced basil. Season to taste with salt and pepper.
Ladle soup into bowls and serve, passing grated Parmesan cheese separately.
Note: Miniature pasta gives a unique twist to the classic Italian vegetable soup.