Soak the beans overnight.
Drain and add to large saucepan or 6-qt. or larger Dutch oven. Add 8 cups of water and cook for about an hour or until larger beans are soft.
After an hour of cooking the beans, add the chopped onion, chopped celery, crushed garlic and chopped carrots.
(Note: You'll need to eyeball and make sure you'll have enough liquid to cook the pasta. Depending on how much water is left after cooking the beans, you'll need to add between 4 and 6 cups of stock. You can also add more water to the pot when you add the pasta.)
Stir in the tomato sauce, Italian seasoning blend and 4 to 6 cups of chicken or vegetable stock.
Bring the beans, veggies, and stock back to boiling over medium high heat and let cook for about 10 minutes.
Add the pasta noodles and cook for another 8 to 10 minutes or until al dente. Remove from heat immediately and serve. (This will keep the pasta from overcooking.)
Prepare veggies or preferred side dish.
Serve 15 Bean Minestrone Soup with Parmesan cheese garnish and a side of fresh veggies.