Ingredients

2 tablespoons olive oil
1 small onion, chopped
3 cloves of garlic, minced
6 cups vegetable stock
3 tablespoons tomato paste
1 large potato, cubed
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
salt and pepper
1 cup cooked kidney or garbanzo beans
1/3 pound green beans, cut into 1 inch lengths (about 1-1/2 cups)
1/2 cup macaroni, orzo, or other small pasta
1/2 cup frozen peas or corn (or a combination of both)
1 cup of chopped cabbage or other sturdy greens
freshly grated parmesan cheese

Cooking Instructions

Heat the oil over medium heat in a large soup pot. Add the onion and cook for about five minutes, stirring frequently, until the onion begins to turn translucent. Add the garlic and cook for a minute longer. Add the vegetable stock and bring to a boil. Reduce the heat to a simmer, add the tomato paste, potato, dried herbs, and salt and pepper to taste, cover, and cook for about 10 minutes.

Add the beans, green beans and pasta and cook for another 5 minutes. Add the frozen peas or corn and cabbage or other greens and cook until all of the vegetables are tender and the pasta is cooked through. Check for seasonings and add more salt and pepper if necessary. Serve the soup in bowls sprinkled with freshly grated parmesan cheese.

Makes 6 servings

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recipe courtesy of elliemay.com