1 1/2 tsp pepper, or more to taste
8c chicken or vegetable broth
One 28-oz can diced tomatoes
One 15-oz can garbanzo beans, drained
One 15-oz can kidney beans, drained
3/4 c uncooked elbow macaroni pasta
3/4 c fresh or frozen peas
2 Tbsp chopped fresh oregano
1/2 c grated, shredded, or shaved Parmesan cheese
In a large saucepan or small stockpot over medium-high heat, warm the oil. Add onion and cook, stirring occasionally, for 2 minutes. Add sweetpotatoes, celery, tomato paste, garlic, salt and pepper and cook, stirring occasionally, 3 to 4 minutes. Add broth, tomatoes and beans and bring to a boil. Add pasta and peas, reduce to a simmer, and cook until vegetables and pasta are tender, about 10 minutes. Stir in oregano and more salt and pepper to taste. Serve sprinkled with cheese.