Minestrone Soup

From Rachel Rappaport of Coconut & Lime
Thoughts from the author: Around this time of year I always get a lot of requests for healthy meals. Soup is always a great choice because it is easy to add lots of vegetables. There are a lot of different ways to make a minestrone but this one is my favorite. I like the combination of chickpeas and kidney beans and the green beans and cabbage really make it taste fresh. I like to serve with a tiny hunk of sharp, aged cheddar in the bottom of a bowl. It melts and adds a tasty ribbon of cheese to each bite.

Ingredients

1 medium onion, diced
2 stalks celery, diced
3 medium carrots, diced
3 cloves garlic, minced
3 cups chicken, beef or vegetable stock
15 oz can fire roasted tomatoes (or regular)
15 oz can kidney beans, drained
15 oz can chickpeas, drained
28 oz can crushed tomatoes
6 oz tomato paste
1 tablespoon basil (double if fresh)
1 tablespoon oregano (double if fresh)
2 tablespoons minced fresh parsley
2 bay leaves
1 1/2 cups shredded cabbage
1 cup frozen or fresh green beans, diced
2 small to medium zucchini, diced (optional)
salt
ground black pepper
8 ounces small, COOKED pasta

Directions:
Add the garlic, tomato, celery, stock, tomatoes, beans, tomato paste, and spices to a 4 quart slow cooker. Cook on low heat for 6-8 hours. Add shredded cabbage, green beans and zucchini and turn to high for the last hour. Stir in the pasta before serving.