Hearty Ham And Vegetable Bean Soup - cooking recipe

Ingredients

1 cup uncooked pasta
1 tablespoon vegetable oil
2 onions, chopped
4 cups chicken stock
2 carrots, chopped
2 cloves garlic, minced
1 sweet red peppers or 1 green pepper, chopped
1 small zucchini, chopped
1 (28 ounce) can plum tomatoes
2 1/2 cups cubed ham
1 can red kidney beans, drained
1 can chickpeas, drained
4 cups spinach leaves, chopped
1 teaspoon thyme
1/2 teaspoon dried savory
1/2 teaspoon dried basil or 1/2 teaspoon oregano
salt & pepper

Preparation

Cook pasta until al dente (tender but firm).
Drain and rinse under cold water.
In a large Dutch oven, heat oil over medium heat and cook onions until softened.
Add stock, carrots, garlic, sweet pepper and zucchini; bring to a simmer and cook for 3 to 5 minutes or until vegetables are tender.
Stir in pasta, tomatoes, ham, beans, chick peas, and the rest of ingredients.
Add salt and pepper to taste.
Simmer for 5 minutes.
Enjoy!