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Heat oil in a large stockpot over medium high heat.
Add garlic and onion and cook until translucent, about 6 minutes.
Add broth, cabbage, tomato paste, parsley, basil, celery, carrots, bay leaf, and tomatoes with their juice, and cook for 30 to 40 minutes, until vegetables are tender.
Add chickpeas, pasta and beans and simmer for another 20 minutes. Season with salt and pepper.
Ladle soup into bowls and serve with cheese sprinkled over the top.