2 large Spanish onions

6 cloves garlic

3 carrots

3 stalks celery

1 medium head green cabbage

10 large kale leaves

1 (28-ounce) can plum tomatoes

1 (16-ounce) can chickpeas (also called garbanzo beans)

½ cup olive oil

½ teaspoon thyme

2 bay leaves

12 cups water

1 cup (8 ounces) penne pasta

Salt and pepper

• Chop the onions, garlic, carrots, celery, cabbage, and kale. Cut the plum tomatoes in pieces, reserving their liquid. Drain and rinse the chickpeas.

• Using a soup pot, heat the oil. Add the onions, garlic, carrots, and celery, and cook for 6 minutes. Add the cabbage, kale, thyme, and bay leaves, stirring well for 1 minute. Add the water, tomatoes, and chickpeas, bringing to a boil. Reduce to a simmer and cook for 45 minutes. Discard the bay leaves.

• Add the penne and simmer for 15 minutes. Add salt and pepper to taste, and serve.

Serves 10

Experiment with vegetable pastas such as tomato or spinach. They frequently have a more substantial consistency and more nutrients than regular pasta.