Vary the vegetables in this nutritious and flavourful soup according to what is in season or what you have on hand. In summer, green beans, baby marrows, butternut and fresh corn are great! Serves 8

Ingredients:
120g organic wheat or spelt penne

2 cups dried pinto or kidney beans
10 cups water
3 cloves garlic, finely chopped
1 large bay leaf, broken into 2-3 pieces
1/3 cup pasta sauce (refer our recipe)
1 tablespoon Extra Virgin Olive Oil
2 onions, diced
3 carrots, diced
2 sticks celery, sliced
1/6 head cabbage, sliced crosswise into thin strips
1 TS fresh chopped basil
1/2 TS fresh chopped marjoram or oregano, or 1/4 teaspoon dried
2 TS flat leaf parsley, chopped
Black pepper to taste (optional)
2 teaspoons Sea Salt

Method:
1. Wash beans, cover with fresh water, and leave to soak for 8-12 hours. Drain, and combine with the water and 1 clove of the garlic in a large pot. Bring to the
boil, lower heat, and simmer, covered, until beans are just tender (about 2 hours).
2. When tender, add salt, bay leaf, and pasta sauce and continue simmering.
3. Meanwhile, sauté remaining garlic and onion in olive oil over a low heat. Add carrots, celery, cabbage, and salt, and sauté briefly. Add water to cover and simmer for 5-10 minutes. 
4. Add vegetables to beans and cook together 5-10 minutes. 
5. Add pasta and simmer until pasta is ‘al dente', stirring occasionally and adding more water if needed to prevent pasta from sticking. 
6. Add the herbs for the last minute or two of cooking. Add more salt or soy sauce to taste, if needed. Serve hot.

Chef: John & Jan Belleme