3/4 c. chopped celery
3/4 c. finely chopped onion
2 cloves garlic, chopped fine
2 tbsp. oil
2 1/2 - 3 qts. boiling water
1/2 c. cubed carrots
1 1/2 c. quartered & sliced zucchini
1 c. diced potatoes
1 c. coarsely chopped cabbage
2/3 c. tomato paste
1 tbsp. salt (or more to taste)
1/4 tsp. pepper
1 tbsp. sweet basil
1 tsp. chopped parsley
1/2 c. wagon wheel macaroni
1 (14 oz.) can chickpeas

Saute celery, onion and garlic in oil for 5 to 10 minutes. Put in 6 quart soup pot and add boiling water. Add remaining ingredients except macaroni and chick peas. Bring to boil and simmer 1 1/2 hours. For last 10 minutes add macaroni and chick peas. Serve. A delicious soup. 4 to 6 quarts.