(8-10 oz servings)

• ¾ cup chopped yellow onion
• ½ cup chopped celery
• ½ cup chopped carrots
• 5 cups vegetable stock
• ½ tsp. dry thyme
• ½ tsp. dry oregano
• ½ cup tomato paste
• 5 Tbsp. cold water
• 1 ½ Tbsp. cornstarch
• ¼ cup canned garbanzo, drained and rinsed
• ¼ cup kidney beans, drained and rinsed
• ½ cup green beans, frozen or freshly blanched
• 1 ½ tsp. red wine vinegar
• 1/3 tsp. salt
• ¼ tsp. black pepper
• ¼ lb. (raw weight) seashell pasta

Cook vegetables in a covered pan with enough vegetable stock to wilt. Remove the lid after the juices are rendered and cook off the excess liquid. Add herbs and cook 2 minutes. Add remaining stock and bring to a boil. Meanwhile bring a pot of salted water to a boil and cook seashell pasta until al dente. Drain pasta and set aside. Mix cornstarch into water to make slurry and stir into simmering stock. Stir until thickened. Add rinsed beans, pasta and seasonings. Heat through and then turn off heat. Avoid overcooking to keep green beans looking fresh.

Per Serving: Calories: 98 Protein: 4gm Fat: 1gm Carbohydrates: 20gm Sodium: 1088mg