In a large soup pot, heat the olive oil over medium heat.

Add the minced garlic, chopped onion, carrots, and celery.

Sauté until the vegetables are softened, about 5-7 minutes.

Stir in the Italian seasoning and Bragg Liquid Aminos, ensuring the vegetables are coated well.

Add the fresh corn, chopped cabbage, organic tomato sauce, chopped tomatoes, and water to the pot.

Stir to combine.

Bring the soup to a simmer and let it cook for 1 hour, allowing the flavors to meld together.

After 1 hour, add the whole wheat pasta spirals and any leftover vegetables from the fridge, if using.

Simmer for an additional 15 minutes or until the pasta is tender.

Adjust the seasoning if necessary, adding more salt or Italian seasoning to taste.

Serve the garden harvest vegetable soup hot, garnished with fresh herbs if desired.

Enjoy this nourishing and comforting soup!