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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

Herb Sauce:

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