1 1/2 cups tubetti pasta (or pasta of choice)
2 tbsp olive oil
8 cups reduced sodium chicken or veggie broth
6 cloves garlic, chopped
1 large yellow onion, chopped
3 stalks celery, chopped
2 large carrots, chopped
1 tbsp fresh chopped thyme
1-19oz can diced tomatoes
1-19 fl oz can chickpeas, rinsed and drained
1- 19 fl oz can white kidney beans, rinsed and drained
1- 19 fl oz can red kidney beans, rinsed and drained
2 medium zucchini, chopped
2 tsp pepper
1 tsp salt
COOK pasta according to directions on package. Cook until al dente, drain and toss with olive oil. Set aside.IN a large saucepan on high, heat oil. Add garlic and saute until golden.
LOWER heat to medium adding carrots, celery and onion. Cook until soft, stirring often, about 10 minutes. Add herbs and raise heat to high. Add beans, chickpeas, tomatoes and zucchini.
ADD chicken stock and bring to a boil.
Lower heat and simmer for 15-20 minutes, skimming foam from top.
Season well with pepper and sprinkle with salt to taste.
ADD cooked pasta and enjoy!