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Tomato-Vegetable Soup

Ingredients

• 2 TBSP olive oil
• 1 zucchini, grated using large holes of box grater
• 2 carrots, grated
• 1 onion, chopped
• 4 ribs celery, copped
• 1 bay leaf
• salt/pepper
• 4 cups chicken broth
• 1 (28 oz) can crushed tomatoes
• 1/2 pound penne rigate
• 1/4 cup pesto
• 1 15 oz can chickpeas

Directions

Cook vegetables in the olive oil for 8 minutes. Stir in broth and tomatoes and chickpeas. Cover and boil. Add pasta and cook for 15-20 minutes.