Heat olive oil in a large, thick-bottomed pot on medium-high heat. Add the onion, celery, and bell pepper and cook for 5-6 minutes until softened.
Add the minced garlic and cook for a minute more, until fragrant.
Add the stock, bay leaf, thyme, vinegar and bring to a simmer, then add the zucchini, asparagus, corn, tomatoes, chickpeas, and pasta
Cook for 8-10 minutes until the vegetables and the pasta are cooked through.
Garnish with fresh herbs of choice and enjoy!
Oil: any oil of choice would work.
Broth: we used vegetable broth but you can use chicken or beef broth. Don't have broth? Just use water.
Veggies: add in any of your favorite veggies.
Chickpeas: instead of chickpeas consider using beans
Pasta: this is optional but a nice touch to make it a filling meal. Use any healthier pasta of choice.
Storage:Place leftovers in a container and store in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.Nutritional facts:Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.