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2T Extra-Virgin Olive Oil
1 Zucchini (grated using large holes)
2 Carrot (peeled/grated using lg holes)
1 Onion (chopped)
4 Celery Stalks (chopped)
1 Bay Leaf
4C Vegetable or Chicken Broth
1 28 oz Can Crushed Tomatoes
1 15.5 oz Can Chickpeas
2 Roasted Red Peppers (chopped)
1/2 lb Whole Wheat Penne Rigate
1/4C Store-bought Pesto
Salt & Pepper

Heat oil in a large soup pot over medium-high heat. Add zucchini,
carrots, onion, celery and bay leaf, then season with salt and
pepper and cook, stirring with wooden spoon, about 8 minutes. Stir
in broth, tomatoes, chickpeas and peppers; cover the pot and bring
to boil.

When the broth begins to boil add pasta and cook until tender, 15-20
minutes. Turn off heat and stir in Pesto. If the soup is to
thick, stir in a little water. Taste and add more salt and pepper
if needed. Remove bay leaf and serve.

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