Heat the garlic and onion infused extra virgin olive oil in a large saucepan over medium heat. Add the finely sliced leek and sauté gently for a few minutes until softened and fragrant, taking care not to brown it.

Add the diced carrots, celery, and potato to the saucepan. Stir well to coat the vegetables in the oil, then cook for a further 5–7 minutes until they begin to soften.

Pour in the vegetable stock and water. Add the diced zucchini and the drained chickpeas to the pot and cook for a few minutes.

Stir in the pasta, baby spinach leaves, tomato, basil, and cook until the pasta is al dente.

Ladle into bowls and serve hot with some fresh basil leaves scattered over the top as a garnish.