SUPER MINESTRONE

Minestrone with Kale and Chick Peas
1 clove garlic, minced
2 cups chopped onion
1 cup shopped celery
1/4 cup chopped parsley
3 cups tomato sauce
1 1/4 cups vegetable broth
1 1-pound 3 oz can chick-peas, undrained
1 small zucchini, thinly sliced
1 cup peas, fresh or frozen
7 cups water
8 cups chopped kale
2 carrots, thinkly sliced
1/4 teaspoon freshly ground black pepper
1/2 tsp sage
(1 cup macaroni or spiral noodles-which I will cook separate and add to the bottom of the nonconformists bowl)
In a large pot saute garlic, onion, celry and parsley in enough water until tender
Stir in remaining ingredients, except pasta.  Bring to a boil, lower heat and simmer, covered for 1 hour.
YOU CAN USE CROCKPOT ON LOW.
Serves 8 to 10