This hearty soup is packed with fresh vegetables, chickpeas and pasta, making it a complete vegetarian meal that will leave you satisfied! The recipe makes a large pot of soup making it a great meal for families, a nice make-ahead meal for lunches and also freezes well!
Makes 8 servings
Ingredients
6 cups chicken or vegetable stock
1 tablespoon olive oil
1/2 onion
2 carrots
1 celery stalk
1 zucchini
1 small bunch Swiss chard
1 can chickpeas
1 cup Ditali pasta
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
salt and pepper to taste
Directions
1. Prepare vegetables by chopping onions finely and all remaining vegetables into small bite size pieces.
2. In a large pot, heat olive oil on medium heat and add onions. Saute for 2 minutes. Add carrots and herbs and continue to saute for 2 minutes.
3. Add the stock and an additional cup of water to the pot and bring to a boil. Once boiling, lower temperature to medium heat. Add the remaining vegetables and let boil for about 10 minutes.
4. Add the chickpeas and pasta and boil until the pasta is cooked. If additional liquid is needed, add more water. Season with salt and pepper, to taste.
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