Seashore Veggie Soup
A recipe from the Sneaky Kitchen
1 med. onion, halved & sliced
2/3 C. cut green beans, frozen or fresh
1 lg. green onion, sliced
2 med. carrots, sliced thin
2 stalks celery, sliced
1 to 2 Tbsp olive oil
1 lg. garlic clove, minced
2 bay leaves
4 Tbsp. chicken soup base
     (or 4 chicken bouillon cubes)
1 15. oz. can stewed tomatoes
6 C. water
1/4 tsp dried oregano or to taste
1/4 tsp dried basil or to taste
2/3 C. small shell pasta or tortellini
2/3 C. frozen peas
1 15-oz. can chick peas (optional)
2/3 C. (or less) frozen chopped spinach
salt & pepper to taste

If carrots are thick or celery wide, cut lengthwise, then slice. Heat olive oil in large pot. Add onions, green beans, carrots & celery. Sauté, stirring often, until onion softens. Add bay leaf & minced garlic; sauté a minute longer. Add stewed tomatoes, soup base, water, oregano, & basil. Bring to a boil; cook on low heat for 20 min., stirring occasionally. Add pasta & peas (& chick peas), bring to a boil, then turn low until pasta & peas are done, stirring once in a while. Add more water as needed.

While pasta simmers, cook spinach in microwave or on stovetop.  When done, put in colander & squeeze out as much liquid as possible.  

When peas & pasta are done, check for salt & add pepper if desired; more soup base may be needed also. Add spinach; stir well to separate clumps into "seaweed". Kids can speculate as to which sea creature they are eating, depending on how grisly & imaginative they are.