Ingredients:

1 cup diced celery or fennel bulb
1 cup fresh or frozen green beans, 1 - 1 1/2 inch pieces
2 small carrots, sliced thin
2 ripe plum tomatoes, peeled and chopped, or 1 can diced tomatoes
2 Tbsp tomato paste, or 1/2 cup tomato sauce
1 cup cooked kidney beans or red chili beans
8 oz cooked pasta - elbows or small shells are nice
1 clove garlic, peeled & minced
1/2 tsp ground fennel seed
1/2 tsp ground coriander seed
1 tsp dried basil OR 1 Tbsp fresh minced
1 tsp dried marjoram OR 1 Tbsp fresh minced
Salt and pepper to taste
2 Tbsp minced fresh basil or Italian parsley for garnish
4 cups soup stock

Directions:
In a slow cooker:

1. Cook and drain the pasta. 
2. (Omit if in hurry) While the pasta is cooking, sauté the minced garlic in water over medium low until lightly browned. Add the carrots, celery or fennel, green beans, and tomatoes, and sauté 5 minutes on med/high heat.
3. Combine everything except the cooked pasta and frozen vegetables in the slow cooker. Cook covered on low for six - eight hours. Turn the crockpot to high, and add the frozen veg and cooked pasta in the last 20 minutes of cooking.

On the stovetop:

1. Cook and drain the pasta. 
2. While the pasta is cooking, sauté the minced garlic in water over medium low until lightly browned. Add the carrots, celery or fennel, green beans, and tomatoes, and sauté 5 minutes on med/high heat.
3. Add the herbs and spices and sauté briefly.
4. Add the soup stock or water and veggie cubes.
5. Drain and rinse the kidney beans, then add to pot.
6. Add tomato paste or tomato sauce, cover and simmer until veggies are tender.
7. Meanwhile, cook the pasta in the boiling water for 7 minutes, rinse with cold water and set aside.
8. Add the pasta, frozen peas and/or beans to the soup. Season with salt and pepper to taste.
9. Cook for 10 more minutes, adding more water or stock as desired.
10. Serve garnished with fresh basil or Italian parsley.