Ask a Grown-Up Helper (GH) to heat the 2 tablespoons EVOO, 2 turns of the pan, in a large soup pot over medium-high heat. Add the zucchini, carrots, onion, celery and bay leaf, then season with salt and pepper and cook, stirring with a wooden spoon, about 8 minutes. Have your GH help you stir in the broth, tomatoes, chickpeas and red peppers; cover the pot and bring it all to a boil.
When the broth begins to boil, have your GH remove the lid. Then add the pasta and cook until al dente, 15 to 20 minutes. Have your GH turn off the heat, then stir in the pesto. If the stoup gets too thick, stir in a little water to thin it out. Taste the stoup and season with more salt and pepper if you like; discard the bay leaf and serve.