Garbanzo and Zucchini Soup
The sweetness of the zucchini comes through in this summer garden soup. For best results, use very fresh vegetables.
Ingredients
- 2 Tbs olive oil
- 1 medium onion, chopped
- 1 clove garlic, chopped
- 3 Tbs parsley, chopped
- 3 Tbs fresh basil, chopped
- 2 medium zucchini, whole
- 1 can (425g) garbanzo beans, (15 ounces)
- 1 tsp salt (sea salt if on a corn-free diet*)
- 3 cups water
- 1 bunch beet greens or other mild flavored greens
- Pepper to taste
- 4 tsp Parmesan cheese*, grated, optional
Directions
- In a large soup pot, heat olive oil and add onion. Sauté onion until transparent. Add garlic, parsley and basil and cook for a few minutes more.
- Add zucchini and cook just until the squash is tender, stirring occasionally. Add garbanzo beans, salt, and water and bring to a boil.
- Turn heat down and cook over medium heat for about 20 minutes.
- Meanwhile, place greens in a sink full of water and swish around to thoroughly wash them. Drain water, and shake the greens to partially dry them. Place them on a cutting board and cut the leaves into pieces measuring approximately 2x1/2 inches (5x1.5cm).
- Cook for about 10 more minutes, until the greens have cooked down. Add fresh ground pepper, and serve with about 1 tsp (3g) of Parmesan cheese per serving.Add the greens to the soup pot and stir well.
Nutrition
% Daily Value
Calories
259
Calories from Fat
79
% Daily Value
Total Fat
9g
14%
Saturated Fat
1g
7%
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
1mg
0%
Sodium
999mg
42%
Potassium
1189mg
34%
Total Carbohydrate
38g
Dietary Fiber
10g
39%
Sugars
5g
Sugar Alcohols
0g
Protein
10g
20%
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn. The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.