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. Wash
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
	x
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
	x
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.