Minestrone with Italian Sausage

I'm trying to make a few meals in these last few days (hopefully!) of pregnancy that I can freeze. This soup was so good and it made a ton. We ate it for dinner and then froze the rest. My extremely picky 6 year old even liked the vegetables in it, which says a lot!

1 1/2 lbs. bulk Italian sausage
1 large onion, chopped
3 large carrots, chopped
3 celery ribs, chopped
4 garlic cloves, minced
3 squash, cut into small pieces
1/2 lbs. fresh green beans, trimmed and cut into small pieces
6 cups beef broth
2 cans (14.5 oz. each) diced tomatoes with basil, oregano. and garlic
1 tsp dried basil
1 tsp dried oregano
1/4 tsp pepper
1 can garbanzo beans, rinsed and drained
2 cups uncooked pasta shells
3 Tbs minced fresh parsley
Parmesan cheese for garnish

• In a large pot, cook sausage and onion until meat is no longer pink. Drain off any grease. Stir in the carrots, celery, and garlic; cook for three minutes. Add squash and green beans; cook for minutes. 
• Stir in broth, tomatoes, basil, oregano, and pepper. Bring to a boil. Reduce heat, cover and simmer for 45 minutes. 
• Return to a boil and stir in garbanzo beans, pasta, and parsley. Cook 6-9 minutes or until pasta is tender.
• Serve with Parmesan cheese sprinkled on top and enjoy! 

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