Minestrone soup

4 carrots, chopped halved and sliced
4 stalks of celery, thinly sliced
1 leek, thinly sliced
1/2 lb. green beans in bite sized pieces
3/4 cup of peas
Any other vegetable (zuchini, corn, etc.) that you would like to add
Olive oil to cook vegies (3-4 tablespoons)
3-4 chopped fresh tomatoes or 1 28 ounce can
5 cups of vegetable stock (more if the soup gets too thick, or just add water)*
1 teaspoon dried basil, or more to taste
1/2 teaspoon dried thyme, or more to taste
1/2 teaspoon dried oregano, or more to taste
pepper (lemon and garlic pepper are good, or just use regular black pepper)
1 can kidney beans
1 can chick peas
a few handfuls of macaroni or other pasta (or more if you want, just keep in mind that it seems like a lot less when it is dry!)
salt, to taste
soy parmesan cheese, optional

1. Heat the olive oil and put all the vegies in a large saucepan. Heat on high, stirring frequently, until you can hear them sizzle, then turn down and cook for 15-20 minutes.
2. Add the fresh or canned tomatoes, the vegetable stock and all the spices. Cover and bring to a boil, stirring occasionally, then turn down to low for about 25 minutes.
3. Add the pasta and beans and cook until pasta is soft.
4. Add salt at the very end and sprinkle some soy parmesan on top of each bowl, if you want.