2 tablespoons olive oil
2 leeks (white parts only), thinly sliced (about 1 cup)
2 carrots, peeled and thinly sliced (about 1 cup)
2 zucchini, trimmed and thinly sliced (about 2 cups)
1 cup bite-size pieces green beans
1 cup canned garbanzo beans, rinsed and drained
6 cups low-sodium chicken broth
4 to 6 (6-ounce) snapper fillets
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups fresh flat-leaf parsley
1/4 cup fresh oregano leaves
1 garlic clove
1 tablespoon red wine vinegar
1/2 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper