In a large pot over medium heat, pour in 2 tablespoons of olive oil and let it warm for about 1 minute. Add the chopped onion, minced garlic, diced carrots, and chopped celery. Sauté for 5-7 minutes until the onions are translucent.

Stir in the diced zucchini and chopped bell pepper, allowing them to sauté for an additional 5 minutes.

Add the drained and rinsed chickpeas, mixing gently.

Pour in 6 cups of vegetable broth and add the diced tomatoes. Cook over medium heat until it starts to simmer, about 5 minutes.

Sprinkle in 1 teaspoon of dried oregano, salt, and black pepper to taste. Stir well and let it simmer.

Reduce the heat to low, cover the pot, and let the soup simmer for about 20 minutes.

After simmering, stir in the chopped parsley, basil, and mint, cooking for another 5 minutes.

Remove from heat, squeeze in the juice of one lemon, and stir.

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