INGREDIENTS:

2 32 ounce cartons of low sodium vegetable stock
4 Cups water
½ Cup red wine (pick your favorite)
5 Ounces fresh spinach leaves chopped
8 Ounces small sea shell uncooked pasta
2 Carrots, peeled, ends trimmed and sliced into circles
3 TBSP fresh, finely chopped italian parsely
1 TBSP dried marjoram
3 Cloves of garlic, crushed
2 Zucchini, cut into bite size pieces
1 Small head of cabbage, core removed and discarded, then chopped to
into bite size pieces
1 16 ounce can of red kidney beans, drained and rinsed
1 6 oz can of tomato paste
1 12 ounce can of diced tomatoes (optional)

salt and pepper to taste

sprinkle with parmesan cheese before serving


DIRECTIONS:

This is the easy part. I have found that chopping up all my veggies in advance makes the process quicker and I do less running around. Simply dump all the ingredients into the pot. Heat over medium heat stirring frequently for about 10 to 15 minutes. Then let simmer for about an hour, stirring occasionally. Do not let the soup boil, keep it at a simmer. Once the veggies and pasta are cooked thoroughly, serve hot with your favorite bread and/or salad.