Ingredients:
- A few splashes of olive oil
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 2 stalks of celery, chopped
- 2 medium carrots, sliced
- 1 28 oz can diced or crushed tomatoes
- 8 cups chicken broth
- 4 cups water
- Salt and pepper to taste
- Dried basil, to taste
- 2 tbs. dried parsley
- 1 cup frozen peas
- 1 cup red kidney beans, rinsed
- 1 cup chickpeas, rinsed
- 1 cup macaroni or other pasta, uncooked
- Fresh grated parmesan cheese, sprinkled on top of each bowl

Instructions:
1. Heat olive oil in soup pot on medium low. Add garlic, onion, carrot and celery, sprinkle with salt. Saute until onions are soft.

2. Add tomatoes, broth, water, peas and beans. Bring to a boil, reduce heat, and simmer for about 30 minutes.

3. Add remaining ingredients, cook for about 10 to 12 more minutes to cook the pasta.