Green minestrone with chickpeas and lemon

1.Heat oil in a saucepan, add onion and garlic and sauté until tender (5-7 minutes). Add zucchini and tomatoes, stir to coat, then add stock, chickpeas and parmesan rind, and simmer until warmed through. Add cabbage and peas, return to a simmer, stir in grated parmesan and season to taste. Add lemon rind and juice, top with basil and mint, and serve hot with focaccia.