Open all of the canned vegetables and beans. Drain the vegetables using a fine mess strainer. Drain the beans using the fine mesh strainer and rinse them well under cold running water. Peel and dice the onion. And if using fresh garlic peel it and mince.
Place the diced tomatoes, corn, green beans, minced garlic and diced onions into a 8 quart crock pot. Add the drained and rinsed black beans, cannellini beans and great northern beans to the crock pot. Add the spices to the crock pot. Pour in chicken broth and mix with wooden spoon.
Turn the crockpot on high. Slow cook the vegetable soup for 3 hours or until piping hot. Lift the lid and add the uncooked pasta to the slow cooker and stir. Cook for the remaining hour or until the pasta is el dente.