1 onion, sliced
1 clove garlic, chopped
2 tbsp. olive oil
1 can (35 oz.) peeled whole tomatoes, chopped coarse
6 c. assorted chopped vegetables such as carrots, celery, parsnips, turnips, green or wax beans
1 can (16-19 oz.) red or white kidney beans, chickpeas, drained
1 c. fresh or frozen corn kernel
2 tbsp. + 1 tsp. chopped parsley, divided
3/4 tsp. dried rosemary
1/8 tsp. pepper
1 c. cooked bow-tie or other pasta

In large saucepot, saute onion and garlic in oil 1 minute. Add tomatoes, vegetables, beans, corn, 2 tablespoons parsley, rosemary, pepper and 4 cups water. Bring to a boil. Cover; simmer 30 minutes until vegetables are tender. Add pasta during last 5 minutes to heat. To serve, ladle into bowl; sprinkle with parsley.

THE MOST VERSATILE SOUP! USE AN ASSORTMENT OF VEGETABLES TO CREATE A DIFFERENT MEAL EVERY TIME! Makes 6 servings. Per serving: 239 cals. Preparation: 15 minutes. Cook: 30 minutes. Ready to serve in 45 minutes.