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This soup is easy to make, tastes great for lunch or dinner, and freezes well. If you have arthritis and find it difficult to chop vegetables, use a food processor to slice them. This dramatically reduces preparation time and gives consistent results.

2 cups (500 mL) brewed rooibos tea or vegetable stock
2 cups (500 mL) vegetable stock
2 14-oz (398-mL) cans crushed tomatoes
2 Tbsp (30 mL) tomato paste
1 large potato, cubed or sliced
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 Tbsp (30 mL) Italian seasoning, fresh or dried
1 14-oz (398-mL) can kidney beans
1 large zucchini, sliced
1 cup (250 mL) uncooked shell or rotini pasta
Salt and pepper to taste

In a large soup pot, combine rooibos tea, vegetable stock, tomatoes, tomato paste, potato, onion, celery, carrots, and Italian seasoning.

Bring to a boil and reduce heat. Simmer 15 to 20 minutes. Stir in beans, zucchini, and pasta; simmer 10 to 15 minutes more, until vegetables are tender. Season with salt and pepper; then serve with warm, crusty peasant bread. Serves 8.