Minestrone Soup

Heat the oil in a large soup pot.
Add the onion, carrots and celery if using and saute over med-low heat until golden.
Add the zucchini, tomatoes, seasoning and 4 cups of water or vegetable broth.
Bring to a simmer, then cover and simmer very gently until the vegetables are tender but not overdone (about 30 minutes).
Meanwhile, cook the pasta in a separate saucepan until al dente, drain.
When the vegetables are done, stir the cooked pasta and the chickpeas, peas and parsley into the soup.
Adjust the consistency with more water if necessary, then season with salt and pepper.
Simmer over very low heat for another 5 to 10 minutes, then serve.
Notes: Can be kept as a vegan dish if pasta and broth are vegan.
Ingredients
Directions
Heat the oil in a large soup pot.
Add the onion, carrots and celery if using and saute over med-low heat until golden.
Add the zucchini, tomatoes, seasoning and 4 cups of water or vegetable broth.
Bring to a simmer, then cover and simmer very gently until the vegetables are tender but not overdone (about 30 minutes).
Meanwhile, cook the pasta in a separate saucepan until al dente, drain.
When the vegetables are done, stir the cooked pasta and the chickpeas, peas and parsley into the soup.
Adjust the consistency with more water if necessary, then season with salt and pepper.
Simmer over very low heat for another 5 to 10 minutes, then serve.
Notes: Can be kept as a vegan dish if pasta and broth are vegan.