Authorlisa
2 tbsp olive oil
1 medium onion, chopped
2 medium carrots, peeled and diced
1 stalk of chopped celery
1 medium-small zucchini, quartered lengthwise and sliced
28 ounces crushed tomatoes
1.5 tsp salt free all purpose seasoning
2/3 cup small pasta (gluten free: orzo, anellini)
1 can chickpeas, washed and drained
1 cup frozen green peas
2 tbsp minced fresh parsley
Salt and fresh ground pepper to taste
4 cups water or vegetable broth
1
Heat the oil in a large soup pot.
2
Add the onion, carrots and celery if using and saute over med-low heat until golden.
3
Add the zucchini, tomatoes, seasoning and 4 cups of water or vegetable broth.
4
Bring to a simmer, then cover and simmer very gently until the vegetables are tender but not overdone (about 30 minutes).
5
Meanwhile, cook the pasta in a separate saucepan until al dente, drain.
6
When the vegetables are done, stir the cooked pasta and the chickpeas, peas and parsley into the soup.
7
Adjust the consistency with more water if necessary, then season with salt and pepper.
8
Simmer over very low heat for another 5 to 10 minutes, then serve.
9
Notes: Can be kept as a vegan dish if pasta and broth are vegan.
CategorySoup
Ingredients
2 tbsp olive oil
1 medium onion, chopped
2 medium carrots, peeled and diced
1 stalk of chopped celery
1 medium-small zucchini, quartered lengthwise and sliced
28 ounces crushed tomatoes
1.5 tsp salt free all purpose seasoning
2/3 cup small pasta (gluten free: orzo, anellini)
1 can chickpeas, washed and drained
1 cup frozen green peas
2 tbsp minced fresh parsley
Salt and fresh ground pepper to taste
4 cups water or vegetable broth