In a #large pot{} sautee the @onions{}, @carrots{}, @celery{}, and @garlic{} followed by the @yellow potatoes{2}, @dried oregano{2 t}, @salt{}, and @pepper{}.

Add the @vegetable broth{7 c}, @canned diced tomatoes{28 oz}, @chickpeas{15 oz}, and @pasta{1.5 c}. Boil until the pasta is cooked.

Garnish with @fresh parsley{} and serve.