• large pot
• wooden spoon

• 2 T olive oil
• 2 c chopped onion
• 4 cloves minced garlic
• 1 chopped celery stalk
• 1 chopped medium carrot
• 1 t minced oregano
• 1 t minced basil
• ½ t minced rosemary
• ½ t black pepper
• 1 bay leaf
• 1 c chopped zucchini
• 5 c vegetable stock and/or water
• 2 c soaked and cooked garbanzo or other beans
• 1 c dry pasta
• 2 c chopped tomatoes
• minced parsley (optional)
• grated parmesan cheese (optional)

Add celery, carrot, and herbs, then cover and simmer for about 10 minutes, stirring occasionally.

Add the zucchini and stock/water, then cover and simmer for 15 minutes. Add beans and simmer for 5 more minutes.

Bring the soup to a boil, add pasta, and cook, stirring occasionally, until pasta is tender (7-10 minutes). Stir in the tomatoes and serve, topped with parsley and/or parmesan cheese.

This is a very flexible recipe: experiment with the amount of stock or water to arrive at your preferred consistency – light soup, thick stew, etc. You can also try adding other ingredients like mushrooms, cabbage, and eggplant.