Italian Vegetable Soup

Ingredients (13)

• 5 cups mixed chopped vegetables (medium to large chopped / I used kale cabbage, carrots, celery, broccoli and zucchini)
• 3 cups frozen Borlotti beans **
• 1-2 cloves garlic chopped
• 2 tablespoons olive oil
• 1 teaspoon basil
• 1 teaspoon oregano
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt
• 3/4 cup tomato purée (passata)
• 7-8 cups water
• 1 bouillon cube (if desired)
• pinch or 2 hot pepper flakes
• 1-1 1/4 cups small pasta (dried)