Zucchini Minestrone Soup

• 1 Tbsp. olive oil
• 1 large onion, chopped
• 1 large clove garlic, pressed
• 2 celery ribs, chopped fine
• 2 medium carrots, chopped fine
• 1 1/2 lb. zucchini, cut into 1/2-inch cubes
• 2 c. chopped, peeled tomatoes
• 1 (19 oz.) can chickpeas, rinsed and drained
• 6 c. water
• salt and pepper to taste
• 3/4 c. short pasta
• 1/2 c. fresh parsley
• 6 basil sprigs, snipped fine

1. Add oil to heated pot and heat until hot.
2. Add onion and garlic. Cook over medium-low heat until onion is soft.
3. Add celery, carrots, zucchini, tomatoes, chickpeas, water and salt and pepper.
4. Mix gently.
5. Cover and bring to a boil. Reduce heat and boil gently, covered, for 10 minutes.
6. Add pasta to boiling soup. Cover and boil gently until pasta is tender, but still firm, about 15 minutes.
7. Remove from heat and stir in parsley and basil.

olive oil, onion, clove garlic, celery, carrots, zucchini, tomatoes, chickpeas, water, salt, short pasta, fresh parsley, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=6238 (may not work)