Summer Vegetable and Chickpea Soup
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
6
- Ingredients
- 1 small onion (sliced)
- 2 Leeks (whites only; washed & sliced)
- 75 extra virgin olive oil
- ½ tsp crushed Red pepper
- 4 cloves chopped garlic cloves
- 1 tsp dried oregano
- 1 green Zucchini (sliced and quartered)
- 1 Summer squash (sliced and quartered)
- 2 cups fresh Spinach (chopped: or other leafy green)
- 5 Tomatoes (canned; seeded and chopped)
- 1 ½ cups vegetable stock (or water)
- 2 cups canned chickpeas (garbanzo beans)
- ¼ cup fresh parsley (chopped)
- salt (to taste)
- peppers (to taste)
Preparation steps
1.
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onions and leeks and sauté for 7 minutes. Add crushed red pepper, garlic and dried oregano and cook, stirring, for one minute. Add zucchini and squash, and cook for 3 minutes. Add the spinach, and the tomatoes. Add stock and bring to a boil. Cover and lower the heat to simmer. Allow simmering long enough for vegetables to break apart, but before they get mushy about 15 minutes.
2.
Add the chick peas and parsley and cook another 5 minutes until heated through.
3.
Serve with a baguette if desired.
