Chick Pea and Zucchini Soup Recipe



 Updated 19/05/2015

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Hailing from America, this Italian-style soup is full of flavour and packed with loads of delicious vegetables and chick peas.


  • 2 tablespoons olive oil
  • 2 leeks sliced thinly
  • 2 zucchinis (courgettes) chopped
  • 2 garlic cloves crushed
  • large can chopped tomatoes
  • 1 fresh bay leaf
  • 1 tablespoon tomato paste
  • 3 1/4 cups chicken bouillon
  • large can chick-peas (garbanzo beans) drained
  • 3 cups spinach, washed and chopped
  • thin shavings of Parmesan cheese
  • seasoning to taste
(see measure conversions for more information on quantites)


  1. Heat the oil in a saucepan.
  2. Add the leeks and zucchini and cook briskly for 5 minutes, stirring constantly.
  3. Add the garlic, tomatoes, tomato paste, bay leaf, bouillon and garbanzo beans.
  4. Bring to the boil and simmer for 5 minutes.
  5. Shred the spinach finely, add to the soup and boil for 2 minutes.
  6. Season to taste.
  7. Remove the bay leaf.
  8. Pour into soup tureen and sprinkle over the Parmesan cheese.

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 2-4 portions


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