Ingredients:

4 (14 ounce) cans vegetable or chicken broth
1 (16 ounces) frozen mixed vegetables
1 (14 ounces) can crushed tomatoes
1 clove garlic, crushed
1 teaspoon dried basil
1 cup canned garbanzo beans
1 cup Parmesan cheese
1 container left over beans
1 cup pasta, uncooked

Directions

In a large soup pot, combine all ingredients except the pasta. Bring to a boil on medium heat.

Add the pasta and cook until it's tender. Spoon the soup into bowls while hot and sprinkle with additional parmesan cheese.