Vegetarian Minestrone Soup

Recipe from "The Higher Taste" that I haven't tried yet. If anyone tries it, please let me know how it is.

• Ready In: 1 hr 45 mins
• Serves: 6

Ingredients

• 2  tablespoons olive oil
• 1  cup tomatoes (skinned and diced)
• 1⁄2 cup dried garbanzo beans (soaked overnight)
• 1⁄4 cup basil leaves
• 1  parsley sprig (chopped)
• 9  cups water
• 1  carrot (peeled and diced)
• 1  celery (diced)
• 1  cup  red potatoes (diced)
• 1  large zucchini (diced)
• 1  cup  shredded cabbage
•  salt
•  fresh ground pepper
• 1⁄2 cup barley
• 1⁄2 cup parmesan cheese
• 1⁄2 teaspoon garlic powder or 1⁄2 teaspoon hing

Directions

1. Heat oil in large saucepan, add garlic powder and cabbage. Saute for 1 minute.
2. Add tomatoes, chick-peas, basil, parsley, and water. Bring to a boil, cover, and simmer for 1 hour.
3. Add carrots and celery and cook for 20 more minutes.
4. Add remaining ingredients, except for cheese. Cook 45 more minutes. Add salt to taste.
5. Let the soup stand for 15 minutes. Stir in Parmesan cheese and serve hot.