The Fam'S Minestrone

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 2 large carrots, peeled and sliced
• 1 large zucchini, sliced
• 32 ounces vegetable broth
• 1 can diced tomatoes, not drained
• Salt and pepper, to taste
• 1 15 ounce can garbanzo beans, drained
• 3/4 cup elbow macaroni
• 3/4 cup snap peas, halved
• 2 cups cooked chicken, diced
• parmesan cheese, shredded, for topping

1. In a large pot, cook garlic in hot oil for about 1 minute. Stir in carrots, snap peas and zucchini. Cook about 3 to 4 minutes longer, until veggies are slightly browned and still crisp tender. Add about 2 teaspoons salt.
2. Add broth and tomatoes. Bring to a boil, reduce heat. Cover, simmer for 25 to 30 minutes. Salt and pepper to taste.
3. Return to a gentle, not rolling, boil. Stir in garbanzo beans and pasta. Cook for 6-9 minutes or until pasta is tender. Serve with parmesan cheese, if you wish.

olive oil, garlic, carrots, zucchini, vegetable broth, tomatoes, salt, garbanzo beans, elbow macaroni, snap peas, chicken, parmesan cheese

Taken from food52.com/recipes/68189-the-fam-s-minestrone (may not work)