3 Tb. vegetable oil
1 medium onion
4 cloves garlic, minced
1 c. minced celery
1 c. cubed carrots
1 c. chopped zucchini
1 c. chopped bell pepper
1-2 tsp. salt
1/2 tsp. black pepper
1 tsp. oregano
1 tsp. basil
2 c. tomato sauce
1 1/2 c. cooked garbanzo or kidney beans
4 c. water or stock
1/2 cup dried fusili pasta

Saute garlic and onion in oil until soft and translucent. Add 1 tsp. salt, carrots, celery, basil, oregano and black pepper. Cover and cook on low heat for about 5 minutes stirring occasionally. Add green pepper, zucchini, stock, tomato sauce and beans. Cover and simmer for 15 minutes. Keep on low heat until almost ready to serve. Add pasta and cook on a gentle boil until pasta is al dente. Serve immediately and top with grated parmesan cheese and a side of corn and jalapeno cornbread or quesadillas.