Heat the oil in a large soup pot and sauté the garlic and onions for 2 to 3 minutes. Add the beans, tomatoes, spaghetti sauce, water and sea salt. Cover and bring to a boil. Reduce the flame and simmer 10 minutes. Add the corn, peppers, parsley, ground pepper, basil and oregano. Cover and simmer another 5 to 7 minutes. Remove the cover and stir in the pasta and shoyu. Cook, uncovered for 5 to 7 minutes, stirring occasionally to prevent the pasta from sticking to the bottom of the pot. Serve.
Per serving - 220 calories, 4 g fat (18% calories from fat), 10 g protein, 34 g carbohydrate, 9 g fiber, 0 mg cholesterol, 168 mg sodium