1 onion, sliced
1 clove garlic, chopped
2 tbsp. olive oil
1 (35 oz.) can peeled whole tomatoes, chopped coarse
6 c. chopped vegetables
1 (16 to 19 oz.) can kidney or chick peas, drained
1 c. fresh or frozen corn kernels
2 tbsp. chopped parsley
3/4 tsp. dried rosemary
1/8 tsp. pepper
1 c. cooked bowtie or other pasta
4 c. water

(Such as - carrots, celery, parsnips, turnips, green beans or wax beans).

In large saucepan, saute onion and garlic in oil 1 minute. Add tomatoes, vegetables, beans, corn, parsley, rosemary, pepper and 4 cups of water. Bring to a boil. Cover, simmer 30 minutes until vegetables are tender. Add pasta during last 5 minutes to heat. Makes 6 servings (239 calories per serving).

NOTE: I substitute canned stewed tomatoes and Mrs. Dash to taste, instead of rosemary. Any combinations of vegetables can be used.