4 Tbs. butter

1 10 oz package of frozen peas or 1 cup fresh

1 onion, finely chopped

2 stalks of celery thinly sliced

2 carrots diced or baby carrots cut up

2 can chopped tomatoes

1 potato diced

2 oz salt pork

1 turnip diced

1 can garbanzo beans (chick peas)

4 cans beef broth

1 bay leaf

3 parsley sprigs, tied

8 oz green beans

2 Tbs. Italian seasoning (see below)

1 cup macaroni or little shells

Italian Seasoning:

1 Tbs. dried oregano

1 Tbs. dried basil

1 Tbs. dried parsley

1 Tbs. red pepper flakes

1 Tbs. granulated garlic

1½ t. dried rosemary

1 t. kosher salt

1 t. fennel seeds

In large heavy skillet melt butter.

If peas are frozen, pour them into the skillet first and allow them to thaw, about 2 minutes.

Add the green beans, carrots, potato, celery, turnip.

Allow each to cook 2 to 3 minutes before adding the next.

Stir/toss with a wooden spoon until all the vegetables are lightly coated with butter, and cook for about 10 to 12 minutes.Set aside

.Dice the salt pork and render it in a large (5-quart) soup pot (this pot will be the container for all the ingredients) over moderate heat. Stir frequently for about 6 minutes. When the pork pieces are crisp and brown, lift them out with a slotted spoon and drain on paper towel, reserve pork pieces.

Cook onion in the hot fat until it is translucent, about 5 minutes.

Add vegetables from the skillet plus the tomatoes, beef broth, drained garbanzo beans, bay leaf, parsley and Italian seasoning.

Bring the soup to a boil over high heat, reduce heat and simmer, partially covered, for half an hour.Remove and discard bay leaf and parsley sprigs, add pasta and reserved salt pork dice.