By Leo Babauta

OK, I may have oversold this recipe in the headline a bit, but trust me, you’ll love it. It’s easy to make, it’s vegan, it’s healthy, and it is perfection. I can’t get enough of it. Go out and buy the ingredients and make it today! Ingredients

• Various veggies, diced (you can use any kind that you like, but I usually throw in squash (butternut, though any kind is great), celery, carrots, corn, fresh spinach and broccoli -- zucchini would be another good choice)

• One yellow onion, diced

• A couple cloves of garlic, diced

• Vegetable bullion, four cubes

• 1 package pasta (any kind except the longer ones like spaghetti or linguini is good -- I like the bow-tie pasta or shell pasta)

• 1 can each kidney beans and white beans

• 1 can stewed tomatoes

• water

• olive oil, a few tablespoons

• salt and black pepper and Italian seasoning to taste

Directions

• Dice all the veggies and open the cans of beans (and corn if you’re using canned corn); be sure not to skin the squash -- just scoop out the seeds and dice it up

• Heat up the olive oil in a large pot and saute the onion and garlic

• throw in all the veggies except the spinach; stir and heat up until veggies start to get a little soft

• Season veggies with some salt, pepper and Italian seasoning

• throw in the beans, pasta, stewed tomatoes, and enough water so that the pot is nearly full (not all the way!); heat on high until boiling, then turn down to medium heat

• mix vegetable bullion with warm water in a cup until dissolved, and pour into soup; boil until pasta nearly cooked

• throw in the spinach a couple minutes before the soup is done; when the pasta is cooked, the soup is done; be sure to season with more salt, pepper and Italian seasoning to taste -- you know when it is seasoned right when you taste it and say, “Oh … my … God!”

Enjoy! You will love this. Serve it to friends, and tell them how you found this recipe on Zen Habits. Or do what I do, and pack it for lunch every day for a week. I never get tired of it.