Cut or slice your choice of vegetables into bite-size pieces.
1 garlic clove, minced
1 tablespoon extra virgin olive oil
7 cups chopped vegetables such as cabbage, carrots, onion, green bell pepper, squash, corn
1 cup tomato sauce
5 cups low-sodium beef broth, or bouillon made with water and beef bouillon granules
16 ounces white beans, cooked
½ teaspoon oregano
½ teaspoon basil
½ teaspoon Celtic salt
¼ teaspoon pepper
⅓ cup uncooked small pasta of your choice
Freshly grated Parmesan cheese
Sauté the garlic briefly in the olive oil in a large pan over medium heat. Add the chopped vegetables. Sauté for about 5 minutes until vegetables begin to soften. Stir in the tomato sauce, beef broth, beans, oregano, basil, salt, and pepper. Simmer, uncovered, for 15 minutes. Sprinkle the pasta over the soup. Simmer for about 15 minutes longer or until pasta is tender. Serve in individual soup bowls. Sprinkle Parmesan cheese over each serving of soup.
Yield: 6 to 10 servings
Adapted from a recipe found on SeedsofKnowledge.com