1 1/2 c. cooked garbanzo beans
1/2 c. dry pasta
1 c. fresh tomatoes
Parmesan cheese
3 tbsp. olive oil
1 c. chopped onion
4-5 cloves crushed garlic
1 c. chopped celery
1 c. cubed carrot
1 c. cubed eggplant or zucchini
1 c. chopped green pepper
2 tsp. salt
1/4 tsp. black pepper
1 tsp. oregano
1/2 c. chopped parsley
1 tsp. basil
2 c. tomato pure
3 c. water or beef stock (I prefer the stock)
3 tbsp. dry red wine

In a soup kettle, saute onions and garlic in olive oil until soft and translucent. Add 1 teaspoon salt, carrot, eggplant and celery. (If you use zucchini add it with the green pepper.) Mix well. Add oregano, black pepper and basil. Cover and cook over low heat for 5 to 8 minutes. Add green pepper stock, puree, cooked garbanzo beans and wine. Cover and cook 15 minutes.

Add tomatoes and remaining salt. Keep at very low heat until you are ready to serve. then heat soup to boiling, add pasta and boil gently until pasta is tender. Serve topped with parsley and Parmesan cheese. Excellent with green salad and Italian bread.

4 to 6 generous servings.