1. HEAT oil in large saucepan or Dutch oven over medium heat. Add celery, onion and garlic. Cook and stir until crisp-tender.
2. ADD cabbage and carrots. Cook and stir until crisp-tender. Stir in tomatoes with juice, tomato juice and broth. Bring to a boil. Reduce heat to low.
3. MIX in the three kinds of beans, parsley, oregano and basil. Simmer 30 minutes or until vegetables are tender and flavors have blended.
4. STIR in cooked pasta and Parmesan cheese just before serving. Season with salt and pepper to taste. Serve with grated Parmesan cheese on the side.