You can use just about any vegetables you have for this soup, for
which I found the recipe a few weeks ago. Needless to say, I
didn't follow it to the letter, and added a few ingredients.
the greens thoroughly because of the grit that may be there. You
can use orzo, ditalini, spaghetti or any other pasta you desire.

autumn vegetable soup xxxxx serves a great number of people
2 cloves garlic, minced 1/2 cup red wine
2 Tbsp olive oil fresh parsley
2 onions, chopped 2 cups pinto beans, cooked
2 cups kale or mustard greens 14 oz. can diced tomatoes
1 tsp basil, dried or handful of fresh 1 cup cooked winter squash
1/2 tsp dried oregano 1 potato, grated
fresh ground pepper 1/2 cup pasta
3 cups chicken or beef broth
In a small skillet, saute the garlic in the oil over low heat until fragrant. Add the onion and
saute until translucent. Pour into a large dutch oven or soup pot and add all the remaining
ingredients, except for the potato and pasta. Bring to a boil, lower the heat and simmer for
30 minutes. Add the potato and pasta and simmer for 15 minutes more. Serve and enjoy.