Veggie-Bean Soup

Mmmmm...there's nothing like a rich, hearty bowl of soup on a cold winter's day. This soup is packed with nutrition and if you add the pasta, it's really a meal-in-one. It may seem like there's a lot of ingredients, but they're all pretty basic--most of which you probably already have in your pantry.
Ingredients (makes about 6-7 servings):
* 2 tablespoons olive oil
* 1 or 2 large garlic cloves, chopped
* 1 medium onion, chopped
* 2 ribs celery, chopped
* 1 large carrot, cut into half-moons
* 1 bay leaf
* 1/2 teaspoon dried basil
* 2 tablespoons tomato paste
* 1 28-OZ can diced tomatoes
* 2 tablespoons liquid aminos
* 1 1/2 cups cooked whole grain pasta (optional)
* 2 cups water
* 1 can (15-OZ) red kidney beans, drained
* 1 can (15-OZ) great northern white beans, drained
* 1/2 cup each: frozen corn, green beans and peas
* Black pepper, to taste
* dash of cayenne pepper, optional
* 2 tablespoons chopped fresh parsley
Begin by heating the oil over medium flame in a large soup pot. Add in the onions, garlic, celery, carrot, bay leaf and dried basil. Saute for a few minutes. Add in the tomato paste to the pot and stir well until it is combined with the other ingredients. Next, stir in the diced tomatoes, aminos, water, and beans. Cover the pot, bring to a simmer and cook over med/low heat for about 20 minutes. Add the green beans and cook another 5 minutes, then add the remaining ingredients and cook 2-3 more minutes. Remove bay leaf before serving. Serve with corn bread, whole grain muffins, or your favorite bread.