1 1/2 T olive oil
6 garlic cloves, chopped
2 spanish onions, diced
6 carrots, diced
3 celery stalks, sliced
1 1/2 t salt
1 cabbage, shredded
6 large kale leaves, chopped
1 t thyme
2 bay leaves
2 qt chicken broth
28 oz can plum tomatoes
1 can tomato sauce
1 lb chick peas, cooked
1 box penne or small shells
salt & pepper

Lightly coat the bottom of a 10-quart pot with cooking spray. Heat olive oil; add garlic, onions, carrots, celery, and 1/2 teaspoon salt, and cook over low heat until onions are wilted but not brown.

Add cabbage, kale, thyme, bay leaves, and remaining 1 teaspoon of salt. Increase heat, stirring constantly for about 1 minute; then add water, tomatoes, and chickpeas, and bring to a full boil. Lower heat and simmer, covered, for 45 minutes.

Add the pasta and cook for an additional 15 minutes, or until pasta is tender. Season with salt and pepper to taste.

Preparation time: 20 minutes
Cooking time: 1 hour

This is based on Art Linkletter's recipe.

Source, with my additions and modifications.