1 lg. onion, diced
1/4 c. olive oil
1 1/2 qt. water
4 tomatoes, chopped (or 28 oz. can)
1/2 lb. green beans, cut up (or 1 can)
1 med. zucchini, sliced
1 potato, diced
1 leek, diced
1 c. celery, diced
2-3 c. chopped spinach or kale (or 1 10 oz. frozen pkg.)
3 cloves garlic, minced
2 tbsp. salt
2 tsp. Italian herbs
Pepper to taste
5 oz. vermicelli (thin pasta)
1 can (15 oz.) white or kidney beans

Saute onion in oil; add garlic, water, vegetables and seasonings. Bring to a boil; reduce heat and simmer, covered 1/2 hour. Add pasta and beans. Cook until pasta is tender (20-30 minutes). Grated Parmesan can be sprinkled on each serving.