parmesan cheese and/or pesto, optional for serving
Heat the oil in a large pot over medium heat. Add the onion, carrots, and ½ teaspoon of salt and pepper. Stir and cook until the onion is soft, about 8 minutes. Add the tomatoes, garlic, rosemary, and thyme. Stir, and then add the broth, beans, chickpeas, and the sweet potato and zucchini noodles. Simmer for 20 to 30 minutes or until the vegetables are soft.
Season to taste and serve with freshly grated parmesan cheese or dollops of pesto, if desired.
Recipe by Love and Lemons at https://www.loveandlemons.com/spiralized-zucchini-vegetable-noodle-soup/