Sicilian Pasta and Chickpea Soup

1 tablespoon olive oil
1 medium yellow onion, diced
2 cups diced zucchini
2-3 cloves garlic, minced
8 cups vegetable stock
1 14 oz can stewed tomatoes
2 cups diced white potatoes
1/4 cup tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup smallest size pasta shells
1 15 oz. can chickpeas, drained


In large saucepan, heat oil, add onion, zucchini and garlic and saute for five minutes
Add stock, stewed tomatoes, potatoes, tomato past and dried seasoning and bring to a simmer
Cook 20 minutes over medium low heat
Stir in pasta, chickpeas, kale and parsley and cook 10-12 minutes more, stirring frequently
Let stand for 10 minutes before serving

Top with parmesan or romano cheese and serve with warm Italian bread