Heat oil in large pot over medium heat. Add garlic and cook for 1 to 2 minutes or until garlic is aromatic, but not browned. Stir frequently. Add carrots, celery and green beans. Cook for 2 minutes. Add oregano, pepper and salt. Add garbanzo beans, kidney beans, peas and tomatoes. Pour in chicken broth and bring to a boil, uncovered. When broth comes to a boil and vegetables are almost tender, skim off any foam on the surface. Stir in NO YOLKS noodles. Cook for 10 minutes or until noodles are tender. To serve, ladle soup into bowls. Top each serving with 1 ½ tablespoons grated Parmesan cheese.
Servings: 6
Serving Size: 1 1/2 cup