From crazy plates

2 Tsps Olive Oil	1 Cup Green Beans, Chopped
3/4 Cup Spanish Onion, Chopped	1 Cup Canned Chickpeas, Drained
1/2 Cup Celery, Diced	-And Rinsed
2 Cloves Garlic, Minced	2 Oz Baby Shells Or Tubetti Pasta,
1 Can Diced Tomatoes (28 Oz),	-Uncooked 1/2 Cup Dry
-Undrained	3 Tablespoons Parsley (fresh),
3 Cups Chicken Or Veg Broth, Or 3	-Chopped
-Cubes (Chicken Or Veg) W Water	1 Bay Leaf
3 Cups Vegetable Cocktail (V-8	2 Tsps Dried Basil
-Juice)	1 Tsp Dried Oregano
1 Cup Carrots, Zucchini, Cabbage	1/2 Tsp Dried Thyme And Black
-(each), Chopped	-Pepper

Heat olive oil in a large soup pot over medium heat. Add onions, celery, and garlic. Cook and stir for 3 minutes, until vegetables begin to soften.
Add all remaining ingredients. Bring to a boil. Reduce heat to medium- low. Simmer, partially covered, for 30 minutes. Add more broth if too thick.