Chickpea Zucchini Soup
Chickpeas, zucchini, spinach, corn, and peas simmer with tomatoes and herbs for a hearty vegetable soup finished with plenty of freshly grated Parmesan.
Ingredients
- 2 cans 15 0z. drained and rinsed chickpeas
- 1 large zucchini cut in large dice
- ½ cup frozen corn
- ½ cup frozen peas
- 2 cups chopped spinach
- 1 chopped yellow onion
- 1 tbsp chopped garlic
- ½ bunch Italian parsley
- 2 tbsp each butter and olive oil
- 3 cups water or vegetable stock
- 1 cup tomato sauce
- 1 cup small shaped pasta
- 1 cup grated parmesan cheese
- Salt and pepper to taste
Instructions
- In a large stock pot bring butter and olive oil to medium heat
- Chop the parsley, garlic and onion together saute until tender and just beginning to brown
- Add the zucchini and chickpeas mix with onion mixture salt and pepper now
- Add the water or vegetable stock, and tomato sauce simmer covered for 15 minutes
- Add the pasta, spinach, corn and peas simmer 5 minutes longer
- Adjust seasoning. Serve in soup bowls top generously with parmesan cheese