In a large pot over medium heat, warm 2 tablespoons of olive oil. Add 1 chopped onion, 3 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks. Sauté for about 5-7 minutes until translucent.

Stir in 1 diced zucchini and 1 chopped bell pepper and cook for an additional 5 minutes.

Add 1 can of drained chickpeas, stirring to combine all ingredients, and cook for 2 minutes to warm through.

Pour in 6 cups of vegetable broth and 1 cup of diced tomatoes, stir well and scrape the sides of the pot.

Sprinkle in 1 teaspoon of dried oregano, 1 teaspoon of salt, and ½ teaspoon of black pepper, then bring to a gentle simmer for 5-7 minutes.

Reduce heat to low and let soup cook gently for 20 minutes.

After 20 minutes, stir in 1 cup of chopped fresh parsley, ½ cup of fresh basil, and ¼ cup of fresh mint and cook for another 5 minutes.

Remove pot from heat and stir in the juice of 1 lemon.

Ladle soup into bowls and garnish with grated Parmesan cheese if desired.