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This soup isn’t just hearty and healthy — it’s flexible. I love the plethora of colors and textures in each bite from the vegetables and beans, as well as the heartiness of the pasta. I like to use Israeli couscous, because of its compact round shape, but any type of small pasta will do. You can also turn this soup into a complete meal by adding some meat or sausage.
Note: Red wine adds a great depth of flavor, so if you have some leftover wine, this is a great place to use it. (Don’t worry about little children — the alcohol evaporates, so you’re left with just a mild taste.)
