This is a delicious soup especially nice on a cold rainy day.

Serving Size: 4

Ingredients:

• 1 med. onion, chopped
• 2 cloves garlic, minced
• 2 stalks celery, chopped
• 2 tbs. olive oil
• 1 qt. water
• 1 can small kidney beans or chickpeas
• various fresh veggies including carrots, zucchini, green beans, wax beans, potatoes, peas, cabbage, okra and/or turnips
• 2/3 tsp. basil
• 2/3 tsp. oregano
• 2/3 tsp. paprika
• 2/3 tsp. rosemary
• 1 can small tomato paste
• 1 can lg. stewed tomatoes
• 1/2 cup pasta, (spirals bows, shells)
• tabasco
• lemon juice
• salt & pepper

Directions:

1. Using a large pot, sauté the celery in the olive oil.
2. Ad the onion and carrot pieces and saute until they are soft.
3. Wash and cut all vegetables in bite size pieces, add them to the pot.
4. Add water and stewed tomatoes salt pepper and herbs.
5. Simmer for 30-45 min.
6. Add tomato paste and a bit f water if the soup seems too thick.
7. Add the pasta and cook until pasta is soft.
8. Season to taste with salt and pepper and tabasco and lemon juice.
9. Serve with a lovely crusty bread.
10. If you have soy parmesan cheese, you can sprinkle a bit on top as you serve.

Notes:

Using fresh herbs for this soup really makes a difference. This soup tastes nice with a light fruit salad.