Italian Minestrone Soup with Fresh Vegetables and Chickpeas

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves of garlic, finely chopped
• 2 carrots, diced
• 2 stalks of celery, sliced
• 1 zucchini, diced
• 400 grams of chickpeas, drained
• 1 can of diced tomatoes
• 1 liter of vegetable broth
• 100 grams of whole wheat pasta
•  Handful of fresh basil, finely chopped
•  Salt and pepper to taste

Instructions

1. 1 Heat the olive oil in a large pot over medium-high heat.
2. 2 Add the onion and garlic and sauté until soft.
3. 3 Add the carrots, celery, and zucchini and sauté for a few minutes.
4. 4 Add the chickpeas, diced tomatoes, and vegetable broth. Bring to a boil.
5. 5 Add the pasta and let the soup simmer for 10-15 minutes, or until the pasta is cooked.
6. 6 Add the basil and season with salt and pepper.
7. 7 Serve the soup hot. Buon appetito!