Minestrone Soup II

1/4 cup oil
1 clove garlic, minced
1-1/3 cups coarsely chopped onion
1-1/2 cups coarsely chopped celery and leaves
1 Tablespoon chopped fresh parsley
1 cup sliced carrots, fresh or frozen
4-3/4 cups shredded cabbage
1 can (1 pound) tomatoes, cut up
1 cup canned red kidney beans, drained and rinsed
1-1/2 cups frozen peas
1-1/2 cups fresh green beans
1 can (6 ounces) tomato paste
Dash of hot sauce
11 cups water
2 cups uncooked broken spaghetti

Heat oil in a 4-quart saucepan. Add garlic, onion, and celery and saute about 5 minutes. Add all remaining ingredients except spaghetti and stir until ingredients are well mixed. Bring to a boil. Reduce heat and simmer about 45 minutes or until vegetables are tender. Add uncooked spaghetti and simmer 2-3 minutes only.