Wednesday, October 8, 2008

Chick Pea Tomato Soup

This soup has a great flavor, it can be switched up by adding some pasta or orzo. I like that it uses canned tomatoes and has a light summery flavor all year long. We love it with fresh asiago cheese grated over top!-Sarah

2 T. olive oil
1 large onion, chopped
2 med zucchini, cubed
2 cloves garlic, minced
28 oz. can diced tomatoes
1 T. tomato paste
4 cups chicken broth
2 can chick peas, drained and rinsed
10 oz. spinach, coarsely chopped
2 t. salt
1/4 t. pepper
Parmesan cheese, Asiago or Mozzarella cheese

-Heat oil in large pot, add next 3 ingredients, cook and stir just till veggies soften.
-Add the next 4 ingredients, bring to a boil, lower heat and simmer 10 minutes.
-Add spinach and cook till wilted.
-Season with salt and pepper.
-Serve with Parmesan or freshly grated asiago cheese.

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