1/2 cup (1 stick) butter
2 cups sliced carrots
1-1/2 cups chopped onion
1 cup sliced zucchini
2 cans (14-1/2 ounces each) "Italian-style" diced tomatoes with basil, garlic and oregano
5 cups water
3/4 teaspoon salt
1/2 teaspoon pepper
1 cup canned chick peas, drained and rinsed
1 cup uncooked rotini pasta
1/2 pound green beans, fresh or frozen, cut into 1-1/2 inch pieces
Grated Parmesan cheese, optional

Bring pre-made Ultimate Vegetable Soup Base (recipe above) to a boil or, if making the Ultimate Vegetable Soup for the first time, melt butter over medium heat in a large sauce pot or Dutch oven. Add carrots and onion and sauté over medium heat until onions are soft, but not brown, 5 to 8 minutes. Add zucchini, tomatoes, water, salt and pepper. Next, add chick peas and pasta and simmer over medium heat, covered, 5 minutes. Season to taste. Add pasta and green beans, cooking until just tender, 5 to 7 minutes. Serve, sprinkled with Parmesan cheese, if desired.

Yield: 6 servings
Serving Size: 2 cups