classic recipe to prepare this soup

Prepare the soup:

In a large saucepan or a cookout, heat the olive oil over medium heat.

Add the minced onion and garlic, then simmer until translucent, about 5 minutes.

Add the carrots, celery, zucchini, green beans, and potatoes. Bring back the veggies for about 5 minutes.

Add crushed tomatoes and vegetable broth. Add the bouquet, salt and pepper.

Bring to a boil, then reduce heat and let simmer for about 30 minutes, until vegetables are tender.

Add the pasta and chick peas. Continue baking for about 10 minutes, or until pasta is cooked through.

Prepare the pistou: