Ingredients:

• 1 cup small soup pasta
• 1/2 cup olive oil
• 1 medium onion, chopped fine
• 1 large carrot, peeled and cut into ½-inch dice
• 1 Tbsp. Salt
• 1 tsp. Black pepper
• 1 lb. Eggplant, cut into 1-inch dice
• 1 large sweet or medium-hot pepper, cut into ½-inch dice
• 1 medium zucchini, cut into 1-inch dice
• 1 hot red pepper, dry or fresh, chopped
• 2 cups tomatoes, chopped (use the juice too)
• 2 cups cooked beans, such as white, kidney, scarlet runner, rattle snake (see notes below)
• 8-10 cups liquid such as: chicken broth, bean broth, water or a combination
• 10 leaves Kale, chard, or collards, stems removed and chiffonade
• ½ cup basil, chiffinode
• 12 sprigs fresh thyme
• TO SERVE: Basil Pesto & Grated Parmesan Cheese

Make it:

1. Bring a medium pot of water to a boil. Add the small soup pasta and cook for just 5 minutes, it should still be chewy. Drain and rinse under cold water, set aside.
2. Put the olive oil in a large soup pot and warm over medium heat. Add the onion, carrot, ½ tsp. of salt and pepper. Cook, stirring until they begin to get soft, about 3 minutes or less. 
3. Add the eggplant and sweet or medium-hot peppers, turn to medium high and cook, stirring a few times, for about 4 minutes.
4. Add the zucchini, the hot pepper (if using), 1 tsp. of salt and 1 tsp. of black pepper, cook stirring for 1 minute over medium high heat. 
5. Add the tomatoes, cooked beans and liquid of your choice. Bring to a simmer and cook 2 or 3 minutes. Add the pasta and bring back to a simmer. Taste for salt and pepper, add as needed.
6. Add the kale, basil and thyme and bring back to a simmer. Serve immediately, or turn off the heat and let it sit until ready to serve. 
7. Serve the pesto and parmesan on the side.