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Timeless and traditional this quick and easy recipe calls for canned beans and diced tomatoes, but try to make them organic right along with the rest of the ingredients.

Ingredients:

1. 2 tablespoons olive oil
2. 1 small onion, chopped
3. 2 clove garlic, minced
4. 1 red bell pepper, diced
5. 1 tsp. dried basil
6. 1 tsp. dried thyme
7. 1 zucchini, chopped
8. 1 cup vegetable stock
9. 4 cups water
10. 1 28-ounce can diced tomatoes, plus juice
11. 1 15 ounce can cannellini beans, drained and rinsed
12. 2 bay leaves
13. 1 package brown rice rotini pasta
14. 3 cups Swiss chard, washed and chopped
15. Grated Romano cheese

Directions:

1. Heat the oil in a large saucepan or Dutch oven and saute the onion, garlic and pepper until tender. Add the basil and thyme and cook another 30 seconds, stirring well.

2. Add the zucchini; reduce heat, and cook another 3 minutes covered, but stirring from time to time.
3. Add the stock, water, tomatoes, beans and bay leaves. Salt and pepper to taste. Bring to just under a boil, reduce heat and simmer for 20 minutes; or place in a crock-pot and cook on low for 2 hours.
4. When ready bring a large pot of water to a boil, add the pasta and chopped greens. Stir well, cover and turn off heat. Let sit about 8 minutes or until pasta is al dente. Drain in colander run under cool water and set aside.
5. Spoon 1 cup pasta and greens into a bowl and ladle soup over the pasta. Top with grated cheese and serve with a fresh green salad and whole grain sourdough bread.