INGREDIENTS
2 Tbsps
olive oil
1/2 cup
celery
1/2 cup
carrots
1/2 cup
onion
2 Tbsps
pancetta
4 cups
vegetable broth
28 oz
canned tomatoes
14 1/2 oz
garbanzos
1 clove
garlic
1 large
leafy sprig of basil
1 cup
green beans
1 cup
zucchini
1 cup
summer squash
1/2 tsp
orange zest
1 cup
peas
1 serving
coarse salt and pepper