A Minestrone

1 small onion, finely diced
2 cloves garlic, minced
1 tsp Herbes de Provence, or Italian herbs
1 15-oz can whole tomatoes, drained, liquid reserved
1 can small red beans or light red kidney beans, lightly drained
1 medium sweet potato, peeled and diced
2 cups chopped cabbage
1/3 cup orzo
1/2 tsp cumin
1 tsp Pimenton, Spanish smoked paprika
1/2 cup white wine
1 quart chicken or vegetable broth
1 cup sliced green beans, fresh or frozen
1/4 cup corn kernels, fresh or frozen
1/4 cup frozen
1/4 cup pistachio and toasted walnut pesto, or other pesto

Sauté the onion, garlic, herbes and cumin in a bit of olive oil.  Cook for about 5 minutes.  Add the tomatoes and raise the heat to sizzle the tomatoes.  Add a bit more oil of necessary.  Cook another 5 minutes, to begin to caramelize the tomatoes.  Add the sweet potatoes, cabbage, orzo, wine and broth and bring to a boil.  Stir and lower to a simmer, and cook for about 5-8 minutes, until the potatoes just begin to soften.  Add the cumin, pimenton, beans and the frozen veggies, and bring back to a boil.  Stir, reduce to a simmer and cook for another five minutes or so, until the sweet potatoes are just cooked, but not falling apart. Season to taste with salt and pepper.

Top soup with pesto.  This soup cries out for fresh baked biscuits, and Tabasco or other hot sauce.  Serves 4.