| 2 | | Stalks celery |
| 2 | tb | Fresh chopped Italian parsley |
| 1 | cn | (12 oz.) V8 juice |
| 1 | cn | Crushed tomatoes |
| 6 | c | Chicken stock |
| 3 | c | Beef stock |
| 1 | c | Dry white wine |
| 3 | | Carrots, 1/4 inch slice |
| 2 | md | Idaho potatoes, 1/2 inch dice |
| 1 | | Chopped leek (white plus 1 inch green) |
| 5 | | Chopped plum tomatoes |
| 2 | c | Finely sliced cabbage |
| 1 | | Green squash, 1/4 inch slice |
| 1 | | Yellow squash, 1/4 inch slice |
| 2 | c | Italian green beans* |
| 1 | c | Corn* |
| 1 | c | Small red beans* |
| 1 | c | Small white beans* |
| 1 | c | Garbanzos* |
| 1 | | Coarsely chopped green pepper |
| 2 | | Coarsely chopped onions |
| 5 | | Cloves garlic, finely minced |
| 2 | tb | Lightly salted butter |
| | Salt and fresh ground pepper to taste |
| 1 | ts | Dried oregano |
| 1 | ts | Dried basil |
| | Crushed red pepper to taste (optional) |
| 1 | qt | Cooked pasta (small shells or elbows) |
| | Grated Parmesan or Romano cheese |
