Step 1

In a 5-quart stock pot or dutch oven, heat the oil over medium high heat. Add the carrots, celery and onion and cook until just softened, about 5 minutes.

Step 2

Add the garlic and stir 30 seconds. Add the chicken or vegetable stock, the beans, chickpeas, Italian seasoning, and tomatoes. Bring to a simmer and cook 10 minutes, stirring occasionally.

Step 3

Add the pasta, zucchini and chicken. Season with half of the salt and all of the pepper. Taste for seasoning and add the rest of the salt if needed. Simmer until the pasta is tender, about 10 minutes more.

Step 4

Sprinkle each bowl of soup with parmesan cheese and serve warm.