1/2 medium onion, chopped
2-3 stalks celery, chopped
2-3 cloves garlic, minced
1 T olive oil
2 cups vegetable bouillon
3 cups diced or crushed tomatoes, fresh or canned
2 potatoes, cubed
1 sweet potato, cubed
2 large carrots (or handful of baby carrots), chopped
2-3 cups of additional veggies, fresh or frozen: green beans, peas, corn, zucchini, spinach, broccoli, etc…any combination you like!
1 cup cooked or canned beans or chick peas
handful of orzo or other small pasta
1/2 tsp oregano (or more to taste)
black pepper to taste
serve with grated parmesan or romano cheese, croutons, crusty bread, etc.
Place olive oil in a large stock pot and add the onion and celery. Saute until translucent. Add the garlic and cook a few minutes, then add veggie bouillon and tomatoes. Add 2-3 more cups water. Add potatoes and carrots, simmer until nearly tender, then add beans or chick peas, and fresh or frozen veggies as desired. Remember that some veggies (such as spinach) will cook faster, so they can be added near the end. Add a handful of pasta, then serve when pasta is tender. Top with freshly grated parmesan or croutons.