Eclectic Pasta Bean Soup

INGREDIENTS

1 1/2 cups

cooked garbanzo beans (directions below)

OR 1 - 2 cans beans, drained & rinsed

Optional: Substitute tempeh, veg sausage or seitan

3 cups

bean cooking liquid, vegetable stock, or water

*If you want to cook your own beans, see the directions below

1 1/2 cups

dry pasta (rotini or penne)

2 tbsp

olive oil

garlic cloves, minced OR 1 tsp garlic powder

1 tbsp

minced jalapeño pepper (1/2 pepper) OR pinch cayenne pepper

1/4 cup

chopped fresh parsley

Ground black pepper

Optional: grated cheese

1 tbsp

fresh minced ginger (or 1 tsp dried)

celery stalks, sliced thin on the diagonal

small carrots peeled and sliced thin on the diagonal

2 cups

sliced green beans

small green or red pepper, chopped

ripe plum tomatoes, peeled, seeded and chopped

1 tbsp

dried basil leaves OR 1/4 C fresh chopped

1 tsp

dried thyme OR 1 sprig fresh

1 tsp

dried marjoram OR 1 sprig fresh

2 tbsp

unsalted tomato paste

1 tsp

salt or to taste