I love soups like this, that come together quickly. Short on time, long on flavor. Broth or stock is a must here, for the best flavor. Lots of other vegetables are good here. Any kind of cooked protein is also good here, or a protein, such as shrimp, that cooks quickly. You can also add any number of seasonings, spices, spice mixes and the like, hot sauces, herbs–whatever catches your fancy, and your eye, as you peruse your refrigerator and pantry. If you decide to add extra vegetables, you will need to increase the amount of oil for the initial sauté, to prevent burning of said vegetables.

1 T vegetable oil
1/2 c chopped leek or onion
1/2 c chopped carrot
extra vegetables, if desired
1 – 2 garlic cloves, minced
salt, to taste
7 – 8 c broth or stock
ground black pepper, to taste
1 c small pasta shapes, such as orzo, ditali, macaroni, etc.
3 c cooked protein (see headnote)
3 – 4 c thinly sliced Napa cabbage

1. Heat oil in a soup pot. Add leek, carrot, extra vegetables if using, garlic, and salt. Sauté, stirring, until tender.

2. Add broth or stock along with some pepper. Bring to the boil. Add pasta and cook until almost done. Add cooked protein and Napa. Cook an additional 2 – 3 minutes until cabbage has wilted and is tender. Taste for seasonings and serve.