1/2 cup chopped onion
3 cloves garlic, minced
2 sticks celery, chopped
1/2 cup chopped green pepper
4 tbsp. olive oil or butter
1 quart canned tomatoes
2 carrots, diced
1 cup chick peas
Small bunch parsley
1 c. kidney beans
2/3 cup water
2 vegetable bouillon cubes
1/2 c. wine (optional)
Herb salt to taste
2 medium zucchini, chopped
1 1/2 c. cooked pasta
1 c. grated cheese

Sauté onion, garlic, celery, green pepper, in olive oil or butter. Add all other ingredients except pasta and cheese. Cook until all vegetables are tender. Add cooked pasta. Top each bowl with grated cheese.

Serves 12.