Adapted from www.eatingwell.com

• 6 cups reduced-sodium vegetable broth (Pacific Naturals Organic Vegetable Broth)
• 2 cups water
• 1 1/3 cups whole-wheat medium pasta shells or other small pasta (4 ounces)
• 1 7-ounce can garbanzo beans, rinsed (Eden Organic Garbanzo Beans)
  
• 1 bunch scallions, sliced, whites and greens divided
• Pinch of freshly grated nutmeg
• 3 cups chopped arugula, any tough stems removed
• 4 large eggs, lightly beaten
• Freshly ground pepper to taste
• 2 tablespoons lemon juice
• 6 tablespoons freshly grated Parmesan cheese

Preparation

1. Combine broth, water, pasta, garbanzo beans, scallion whites and nutmeg in a Dutch oven; cover and bring to a boil over high heat. Uncover and boil for half as long as directed by the pasta package, 3 to 5 minutes.
2. Stir in arugula and cook until wilted, about 1 minute. Reduce heat to low. While stirring the soup constantly, slowly add eggs; cook for 2 minutes. (The cooked egg will look like feathery strands.) Season with pepper and stir in the scallion greens and lemon juice. Ladle into 6 bowls and top with Parmesan.

Adapted from www.allrecipes.com

• 1 tablespoon olive oil
  
• 1 medium yellow onion, diced
  
• 2 garlic cloves, minced
  
• 1 teaspoon black pepper
  
• 1 tablespoon ground cumin
  
• 2 small yellow squash, chopped
  
• 2 small zucchini, chopped
• 1 small green bell pepper, chopped
• 1 small red bell pepper, chopped
  
• 2 cups white beans (Cannellini are good)
  
• 3 cups vegetable broth or water
  
• 1/2 cup chopped fresh cilantro, plus some for garnish
  
• 1 avocado, sliced
  
• 6 corn tortillas, baked in 350 degree oven until crisp, and cut into strips
  
• 2 fresh limes

Preparation

1. Heat oil in large saucepan.  Add onions and garlic and saute for 2 - 4 minutes. Stir in pepper and cumin and saute for 1 minute.
2. Add squash, zucchini, red bell pepper, and green bell pepper and saute 1 -2 minutes.
3. Add 3 cups water or vegetable broth. Bring to a boil, reduce heat and simmer, uncovered for 20 minutes.
4. Stir in beans and cilantro; cook for 5 minutes longer.
5. Place in bowls; squeeze 1/2 lime into each bowl of soup and stir.
6. Add sliced avocado to each bowl.
7. Top each bowl with tortilla strips and cilantro.

Adapted from The Kopan Cookbook: Vegetarian Recipes from a Tibetan Monastery
Here is another one of my favorites.  Amazing on a very cold day or when you have a stuffy nose.  Try it, you'll see what I mean :)

• 1/4 cup butter (Clover Organic butter)
  
• 1 1/2 Tablespoons fresh ginger root, minced (or bottled The Ginger People Pantry Essentials Organic Minced Ginger)
• 1 1/2 Tablespoons fresh garlic, minced
• 1 cup red onion, diced
• 1 teaspoon turmeric (try buying turmeric root and mincing it yourself)
  
• 1 teaspoon curry powder
• 1 teaspoon chili powder
• 1 teaspoon Kopan masala
• 1 cup potato, parboiled and cubed
• 1 cup fresh tomatoes, chopped
• 5 cups water
• 1/4 lb. fresh flat egg noodles
• 1 1/2 cup fresh spinach, chopped
• 2 Tablespoons soy sauce (San-J Organic Tamari Reduced Sodium Soy Sauce)
• 1 teaspoons salt
• 1/4 teaspoon ground black pepper

Preparation

1. Melt butter in a saucepan over medium heat.
2. Add ginger, garlic, and red onion. Stir-fry over medium to medium-high heat for l minute.
3. Add turmeric, curry powder, chili powder, and masala. Mix well and stir fry for 1/2 a minute.
4. Add potatoes and tomatoes. Stir-fry 1 more minute.
5. Add water and bring to a boil.
6. Add egg noodles and boil for 5 minutes. Stir occasionally.
7. Add spinach and boil for another 1-2 minutes. If soup is too thick, add more water.
8. Season with soy sauce. Salt and pepper to taste.
9. Remove from heat and serve hot.

Adapted from recipe at www.eatingwell.com

• 2 tablespoons extra-virgin olive oil
• 2 large carrots, finely chopped
• 1 large onion, diced
• Salt & Pepper, to taste
  
• 2 tablespoons minced garlic
• 1 teaspoon chopped fresh rosemary
• 1 1/2 32-ounce boxes vegetable broth (If you don't make your own, a good choice is: Pacific Naturals Organic Vegetable Broth)
  
• 2 medium zucchini, diced
• 9 ounces (about 2 cups) fresh or frozen tortellini, preferably spinach-&-cheese
• 4 plum tomatoes, diced
• 2 tablespoons red-wine vinegar

Preparation

1. Heat oil in a Dutch oven over medium heat. Add carrots and onion; stir, cover and cook, stirring occasionally, until the onion is soft and just beginning to brown, 6 to 7 minutes. Stir in salt, pepper, garlic and rosemary and cook, stirring often, until fragrant, about 1 minute.
2. Stir in broth and zucchini; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the zucchini is beginning to soften, about 3 minutes. Add tortellini and tomatoes and simmer until the tortellini are plump and the tomatoes are beginning to break down, 6 to 10 minutes. Stir vinegar into the hot soup just before serving.