Hearty Minestrone Soup

Serves 6 to 8

1 onion, chopped
2 celery stalks, sliced
2 carrots, sliced
t tsp crushed garlic
6 cups vegetable broth (I just chicken broth)
1/2 cup chopped green beans
1-1/2 cups chunked potatoes
1-1/2 cups shredded cabbage
One 14-1/2 ounce can chopped tomatoes
One 8-ounce can tomato sauce
One 15-ounce can chickpeas, drained and rinsed
One 15-ounce can cannellini beans, drained and rinsed
1/4 cup parsley
1-1/2 teaspoons basil
Freshly ground black pepper
1/2 cup uncooked whole wheat or brown rice pasta  *** (Use elbow or bow tie or a small pasta of some kind. Also, don't add any more then directed as the pasta really expands)

1.  Put the onion, celery, carrots and garlic in a large pot with 1/4 cup of the broth.  Cook over medium-high heat, stirring occasionally, for 2 to 3 minutes, until vegetables soften slightly.
2.  Add the remaining 5-3/4 cups broth and the green beans, potatoes, cabbage, tomatoes, tomato sauce, chickpeas, cannellini beans, parsley, basil and pepper to the pot.  Bring to a boil, then reduce the heat, cover, and cook for 45 minutes.
3.  Add the pasta, stir well and continue to cook for about 15 minutes or until the pasta is tender.