2 t oil
3/4 c onion, chopped
1/2 c diced celery
1 clove garlic, minced
1 can (28 oz) diced tomatoes
3 c chicken broth or veggie broth
3 c vegetable cocktail juice (regular or spicy)
1/2 c cream
1 c chopped carrots
1 c chopped zucchini
1 c chopped green cabbage
1 c canned chickpeas or kidney beans, drained and rinsed
3-4 oz spiral, small shell or other small pasta, uncooked
3 T fresh parsley, or 1 T dried parsley
1 bay leaf
1 t oregano
1/2 t thyme
1/2 t black pepper
Heat oil in large soup pot over medium heat. Add onions, celery and garlic. Cook and stir for 3 mins, until vegetables begin to soften. Add all remaining ingredients. Bring to a boil. Reduce heat to medium-low. Simmer, partially covered, for 30 minutes. Serve hot.
