2 tablespoons olive oil
1 medium leek, sliced into 1/2-inch pieces and rinsed
3 cloves garlic, minced
One 15-ounce can diced tomatoes
1 bay leaf
8 cups chicken broth
1 cup whole-wheat pasta shells
3 medium carrots, cut into 1/4-inch rounds
2 celery stalks, cut into 1/4-inch pieces
1 bunch red Swiss chard, washed and sliced into large strips
1/2 head green cabbage, cored and chopped
1 medium zucchini, diced
One 15-ounce can chickpeas, drained and rinsed
3 cups shredded cooked chicken, from a roast chicken
Salt and pepper