Minestrone Soup

2 tablespoons extra-virgin olive oil2 medium onions, finely chopped2 cloves garlic, minced2 medium carrots, peeled and diced2 medium celery stalks, dicedHandful of celery leaves, chopped2 medium potatoes, peeled and diced1 can (16 ounces) salt-free diced tomatoes (not drained)1 cup salt-free tomato sauce 1/4 cup dry red wine (optional)2 bay leaves2 teaspoons Italian herb seasoning1 cup canned chickpeas, drained and rinsed1 cup frozen peas, thawed2 tablespoons minced fresh parsleySalt and freshly ground black pepper, to tasteIn a large pot, heat the oil over a medium-low heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and continue to saute until both are golden.Add the carrots, celery and leaves, and potatoes. Add just enough water to cover the ingredients. Stir in the tomatoes, tomato sauce, wine (if using), bay leaves and Italian seasoning. Bring to a rapid simmer, then cover, lower heat to simmer and cook 20-25 minutes, or until vegetables are just tender.Add the chickpeas, peas and parsley. Add water if soup has become too thick. Season with salt and pepper. Simmer another 20-30 minutes, or until vegetables are completely tender. Discard bay leaves and serve.Serves eight.Nutrition values per serving: 130 calories, 3 g fat, 24 g carbohydrates, 6 g fiber, 5 g protein, 0 cholesterol, 190 mg sodium. "Vegetarian Soups for All Seasons" by Nava Atlas (2006 Amberwood Press, $15.95)