First, in a large stock pot, add 1/2 of the water, and the chicken bullion cubes, and turn the heat on medium to heat the water, and melt the bullion.
Peel and slice the carrots, peel and cube the potatoes, peel and chop the onion, wash and cube the zucchini, and wash and slice the celery.
Add the prepared vegetables to the pot.
Add the rest of the water, and add the stewed tomatoes and tomato sauce, and stir well.
Drain and rinse the Navy beans, and add them to the stock pot.
Add the garlic.
Add the Italian seasoning, ground oregano, sweet basil, garlic salt, seasoned pepper, and brown sugar.
Stir the soup well to blend all spices into the soup.
Bring the soup to a boil, and then turn the heat down to medium low, and cook for about 30 minutes.
Turn the heat to low, and simmer the soup for 2 more hours, stirring occasionally.
After the two hours, stir the soup again, and if you're ready to serve the soup, add the pasta to the soup, and cook for 15 minutes.
If you're not serving the soup at this time, let the soup simmer until 15 minutes before serving, and add the pasta at that time.
Serve, and Enjoy!