1 cup diced onion or leek
3/4 cup diced celery
2 cloves garlic, minced
1/4 cup olive oil
3 1/2 cups tomato juice
3 bay leaves
1 tbsp. honey or rice syrup
1 tbsp. cider vinegar
1 tsp. salt
1 cup chopped tomato
3/4 cup diced carrot
3/4 cup diced parsnip
3/4 cup cauliflower florets
1/2 cup diced zucchini
1/2 cup halved green beans
3/4 cup stemmed and shredded kale or spinach
1 cup cooked chickpeas
1 cup uncooked shell pasta or macaroni
1-2 cups water or stock
1/4 cup minced fresh basil
1 tbsp. mincd fresh rosemary
1/3 cup fresh parsley
1/4 cup minced fresh mint

In a heavy bottomed pan, saute onion, celery and garlic in oil. Add tomrato juice, bay leaves, honey, vinegar and salt. Bring to a simmer over medium heat. Add the vegetables to the pot and simmer, uncovered, 10 minutes. Add chickpeas, pasta, and water or stock as needed. Add herbs to soup for last 5 minutes of cooking . Serve hot.

Recipe taken from the real whole food cookbook by Dan Jason & Dawn Penny Brooks