VEGETABLE SOUP

Makes 8 servings.
3 Tbsp. olive oil
1 onion
3 ribs celery
4 carrots
7 cups stock
2 Tbsp. fresh parsley
1 Tbsp. fresh basil
1-1/2 tsp. fresh oregano
1 tsp fresh thyme
2 tsp. salt or to taste
Black pepper
4 oz. green beans
2 medium all-purpose potatoes
1 cup cauliflower
1 bunch broccoli
15 oz. canned kidney beans
1/2 cup elbow macaroni or other small pasta
1 large zucchini
1 cup frozen peas

Pour olive oil into pot set over moderate heat. Add chopped onion; cook, stirring occasionally, 2 minutes. Add celery (sliced 1-inch thick) and carrots (sliced 1-inch thick); cook another 2 minutes. Add stock (chicken, beef or vegetable), chopped
parsley, chopped basil, chopped oregano (or 1/2 teaspoon dried), thyme (1/2 teaspoon dried), salt and freshly ground pepper
- Bring to boil, then lower heat. Cover pan and cook 20 minutes.
- Add green beans (cut into chunks - about 1 cup), potatoes
(peeled and cut into large dice), cut-up cauliflower and broccoli (bite-size pieces). Cover pan partially; cook 15 minutes. Add kidney beans (rinsed and drained), macaroni, zucchini (bite-size . pieces) and peas. Cover pan partially; cook 15 minutes. Season with salt and freshly ground pepper.