Minestrone - cooking recipe

Ingredients

2 Tbsp. oil
1 large onion, coarsely chopped
2 cloves garlic, chopped
3 stalks celery, chopped in discs
1 large potato, peeled and cut into 1/2-inch dices
2 c. chopped canned plum tomatoes
6 c. chicken stock
salt to taste
1 small bay leaf
1 tsp. dried oregano
3/4 c. pasta (small elbows or shells)
1 (15 oz.) can chickpeas, drained
2 zucchini, sliced
6 basil leaves, torn into pieces
3 Tbsp. Parmesan

Preparation

Heat oil in large pan; saute onion and garlic (3 minutes). Stir in celery, carrots and potato.
Add tomatoes and stock. Flavor with salt, bay leaf and oregano.
Bring to a boil and simmer for 20 minutes.
Return to a rolling boil and add pasta.
Stir and cook for a couple of minutes.
Add chickpeas, zucchini and basil and continue to cook (5 minutes or so) until pasta is cooked.
Stir in Parmesan.
(Have more Parmesan on table, to be added if desired.)
Serves 6 to 8.