Karen's Very Veggie Minestrone - A Zest for Life

Ingredients

• 1/2 cup dried garbanzo beans (preferably organic, about 1 ½ cups cooked* (see below how to cook) )
• 3 tablespoons extra virgin olive oil (divided )
• 1/2 cup onions (peeled and small dice)
• 1/2 cup leeks (washed, dried and chopped 1/2" pieces )
• 1 tablespoon fresh garlic (peeled and minced )
• 1/3 cup celery (peeled and chopped; large dice)
• 1 cup celery root (peeled, chopped; large dice )
• 1 cup carrots (peeled; large dice (I use heirloom multi-colored))
• 2 1/2 cups zucchini (washed; large dice (use yellow & green) )
• 1 can San Marzano Tomatoes in juice (drained, save the juice (28 ounces))
• 1/2 teaspoon dried thyme
• 1/4 teaspoon freshly cracked black pepper
• 1 teaspoon fresh rosemary (stemmed and chopped )
• 1/4 teaspoon marash pepper (or red pepper flakes )
• 6 cups chicken or vegetable stock (preferably homemade)
• 2 cups quinoa pasta* (uncooked )
• 1 cup green & waxed beens (cut 1" lengths )
• 1/2 teaspoon sea salt (or to taste (depends on saltiness of your broth) )