Adapted from Vegetarian Pleasures


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


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.