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Kids who like novelty, as well as adults, will enjoy this tasty soup.  And it's full of good stuff that's good for you!

Seashore Veggie Soup

1 medium onion, halved and sliced
2/3 cup cut green beans, frozen or fresh
1 large green onion, sliced
2 medium carrots, sliced thin
2 stalks celery, sliced
1 to 2 Tbsp olive oil
1 large garlic clove, minced
2 bay leaves
1 15. oz. can stewed tomatoes
4 Tbsp. chicken soup base (or 4 chicken bouillon cubes)
6 cups water
1/4 tsp dried oregano or to taste
1/4 tsp dried basil or to taste
2/3 cup small shell pasta or tortellini
2/3 cup frozen peas
1 15 oz. can chick peas, drained and rinsed
2/3 cup (or less) frozen chopped spinach
salt and black pepper to taste
Extra water if needed

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

While pasta simmers, cook spinach with a little water according to directions, in the microwave or on the stovetop.  When done to your taste, put into a colander and squeeze out as much liquid as possible.  

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