Garden Vegetable Soup

This is a Weight Watchers Recipe that is 0 points and is actually a WONDERFUL soup. I am multiplying it by 3 so that it is big enough for a family. When I make this soup, I frequently make it a "rotate food storage" or a "empty out the fridge" thing by adding any and all vegetables that are on their last day to it(peppers, corn etc.). This soup freezes really well.

2 cups sliced carrot
1 1/2 cups diced onion
6 garlic cloves
9 cups fat-free broth (beef, chicken or vegetable)
4 1/2 cups diced green cabbage
1 1/2 cups green beans
3 Tbsp tomato paste
1 1/2 tsp dried basil
3/4 tsp dried oregano
3/4 tsp salt
1 1/2 cup diced zucchini

Spray a large saucepan with nonstick cooking spray, heat. Saute the carrot, onion and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Reduce heat; simmer, covered, about 15 minutes or until beans are tender. Stir in the zucchini and heat for 3-4 minutes. Serve hot.