- 2 T olive oil
- 2 c onion, chopped
- 4 cloves garlic, minced
- 1 celery stalk, chopped
- 1 medium carrot, chopped
- 1 t oregano, minced
- 1 t basil, minced
- ½ t rosemary, minced
- ½ t black pepper
- 1 bay leaf
5 c vegetable stock and/or water
- 1 c zucchini, chopped
2 c soaked and cooked or canned garbanzo or other beans
- 1 c dry pasta
- 2 c tomatoes, chopped
- minced parsley (optional)
- grated parmesan-style cheese (optional)
Sauté the onion and garlic in the oil for 5 minutes.
Add celery, carrot, herbs, and and stock/water, then cover and simmer for about 10 minutes, stirring occasionally.
Add the zucchinim cover, and simmer for 20 minutes.
Bring the soup to a boil, add beans and pasta, and cook, stirring occasionally, until pasta is tender (7-10 minutes). Stir in the tomatoes, discard the bay leaf, garnish, and serve.
This is a very flexible recipe: experiment with the amount of stock or water to arrive at your preferred consistency, from a light soup to a thick stew. You can also try adding other ingredients like mushrooms, cabbage, spinach, and eggplant. It’s a great recipe for using up leftovers.