Adapted from Vegetarian Pleasures
Ingredients
1/4 cup Olive Oil
2 large Onions diced
6 Garlic Cloves minced
1 28 oz can Tomatoes chopped with their juice
12 cups vegtable stock
1 Carrot thinly sliced
2 Celery ribs thinly sliced
1 cup diced Green Beans
1 medium Potato 1/2″ cubes
1 16 oz can Chickpeas drained and rinsed
2 Bay Leaves
2 Tbl chopped fresh Basil or 1 1/2 tsp dried
1 Tsp dried Oregano
few pinches of Saffron
ground Pepper
1 1/2 Tbl soy sauce
1 small Zucchini quartered lengthwise and thinly sliced
1/2 Cup Macaroni or spaghetti broken into 1 ” pieces
Grated Parmesan Cheese
Instructions
1. Heat the oil in a large stockpot over medium heat. Add the onions and garlic and saute, stirring often, until tender about 10 minutes
2. Stir in the tomatoes and their juices and cool 5 minutes. Add all the remaining ingredients except the zucchini, pasta, and cheese. Bring to a boil, reduce heat to lively simmer and simmer 30 minutes stirring occasionally.
3. Add the zucchini and pasta and cook 5 to 10 more minutes or until the pasta is just tender. Pass cheese if desired.
