1. In large stock pot on med heat, saute onion and garlic in butter until onion is clear. Add broths simmer, add water and bring to simmer. Pour tomato paste, diced tomatoes, and put potatoes in. let it cook for about 10-15 min before adding celery, zucchini, carrots and garbanzo beans. This will allow the potatoes to cook and also your other veggies will not get overly limp. Leave them out as long as possible to get more of a "crunch" to them. Continue cooking for remaing 45 mins or until potatoes are done (total time is +/-1hour)
2. optional ingredients: I sometimes slice and brown a spicy chicken sausage and add it to this soup for my husband who loves meaty soup. Penne pasta or orrichette pasta may be cooked on the side and added at the end! Hope you enjoy!