Cook pasta according to directions on package. Cook until al dente, drain and toss with olive oil. Set aside.
In a large saucepan on high, heat oil. Add garlic and saute until golden.
Lower heat to medium adding cherry tomatoes, carrots, celery and onion. Cook until soft, stirring often, about 10 minutes. Add herbs and raise heat to high. Add beans, chickpeas, tomatoes and zucchini.
Add chicken stock and bring to a boil.
Lower heat and simmer for 15-20 minutes, skimming foam from top.
Season well with pepper and sprinkle with salt to taste.
Add cooked gluten-free pasta.
Serve with a source of protein such as steamed white-meat fish, or sauteed chicken breast.