Over medium, heat the oil in a large pot or dutch oven
Add onion, carrots, and celery and garlic. Cook stirring, until onion is transparent, about 10 minutes
Add vegetable broth, and bay leaf
With kitchen string, tie together the sprigs of thyme and rosemary into a bundle, and add the bundle to the pot
Bring back to a boil and add the tomatoes and chickpeas.
Simmer 15 minutes, or until carrots are soft
Add spiralized zucchini, and cook 5 more minutes
Remove & discard bundled herbs, and bay leaf, & add salt & pepper to taste.
I used a no-sodium vegetable stock, but you can reduce sodium even further by using reduced or no-sodium diced tomatoes.If you aren't spiralizing your zucchini, the cooking time may be longer. Cook until just tender.This soup freezes well in whatever portions you like. Just pack into airtight containers and freeze for up to 3 months.