Grandad's Minestrone

1: Soak chickpeas for 6 hours if using dry ones.

2: Chop all vegetables including onions, leek, zucchini, carrots, celery, potato, and tomatoes.

3: In a large pot, heat olive oil and sauté onions and garlic until translucent.

4: Add chopped vegetables and cook for a few minutes.

5: Add soaked or canned chickpeas, tomato concentrate, veggie stock cubes, bay leaves, and water to the pot.

6: Bring to a boil, then reduce heat and simmer for 1.5 hours.

7: In the last 10 minutes of cooking, add pasta and cook until al dente.

8: Garnish with fresh parsley before serving.