In a large stockpot, heat olive oil and saute garlic and onion until translucent. Add stock, tomatoes, tomato paste, carrots, celery, cabbage, parsley, basil and bay leaf and cook for 30-40 minutes until vegetables are tender. Add beans, chickpeas and pasta and simmer for another 20 minutes. Season with salt and pepper. Serve with Parmesan cheese to sprinkle on top.

Photo and Recipe Courtesy of Whole Foods Market.