Ingredients

1 yellow/brown onion, diced

4 carrots, chopped

4 celery stalks, chopped

1 large zucchini, chopped

2 cloves of garlic, minced

1/4 small cabbage, chopped

1 (28 oz) can of diced tomatoes

1 (15 oz.) can chickpeas or white beans

1 Tbs vegetable or olive oil

10 c. water or vegetable broth

2 tsp. kosher salt

Black pepper to taste

2 c. pasta

***If you don’t have zucchini or cabbage you can substitute with peas or greens beans and kale

Optional: Pasta, toasted bread, crackers

Directions

1. Mince the garlic. Finely dice the vegetables into bite-sized pieces
2. Add oil to a large pot and turn heat on high. Add the garlic and vegetables to the pot and lightly sauté in the oil for 2-3 minutes
3. Add salt, pepper, and water to the pot. Cover and bring to a boil. Reduce to a simmer and cook for one hour.
4. Return the soup to a rolling boil and add the pasta. Wait for the soup to return to a boil once the pasta has been added. Then simmer for another 20-30 minutes until pasta is cooked
5. Garnish with a sprig of parsley and enjoy with crackers or bread.

Leftovers can be stored in the refrigerator for up to 3 days, or you can freeze some of the soup for up to two weeks and reheat it in a pot for later enjoyment. **If your protein sources come from meat, some chicken wings or a leg can be added to the soup instead of beans. Add the chicken with the vegetables during the first hour of simmering. Remove the chicken before adding the pasta. Remove the chicken skin & bones, shred the meat and return to the soup after the pasta has cooked.

NOTE: If you’re not adding the pasta, only use 7-8 cups of water.
Yields: More than expected!