Soup Recipes > Chick Pea and Zucchini Soup

How to make chick pea and zucchini soup:
An Italian style soup for you to try.





Ingredients

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)

Method

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