1 (14 ounce) can whole tomatoes, cut into small chunks
7 cups vegetable broth
1 clove garlic
1 (14 ounce) can chickpeas
1 (14 ounce) can kidney beans
2 stalks celery
1 pound frozen cut green beans
2 tablespoons picante sauce
1/2 teaspoon thyme
2 cups shell shaped pasta
1. In a large soup pot, add all ingredients except the pasta.
2. Simmer covered for about 1/2 hour before adding pasta. Cook until pasta is tender. Enjoy!
Source of recipe: Family recipe passed down.