Hearty Ham And Vegetable Bean Soup

• 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

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

pasta, vegetable oil, onions, chicken stock, carrots, garlic, sweet red peppers, zucchini, tomatoes, ham, red kidney beans, chickpeas, spinach leaves, thyme, basil, salt

Taken from www.food.com/recipe/hearty-ham-and-vegetable-bean-soup-71319 (may not work)