Ingredients:
2 T. Pomace oil or olive oil
8 each Garlic cloves, chopped
4 each Carrots, large, diced
2 each Celery, diced
2 each Onion, diced
2 each Zucchini, diced
2 each Summer squash, diced
4 each Roma tomatoes, diced
1/2 gallon Vegetable stock or water
2 can Chickpeas, canned, drained
8 oz. Spinach, fresh, rough chopped
6 oz. Pasta, dried (choice pasta – orzo or Israeli couscous)
Procedure:
- In a large pot, add your olive oil and bring to
medium heat. - Quickly add your garlic, onions, carrots, and celery (add your vegetables based onthe density – firm to soft). Stir constantly. Cook until slightly wilted and brown.
- Add the zucchini, summer squash, and tomatoes. Cook for an additional 3-4 minutes, stirring occasionally.
- Add the stock then add the spinach and garbanzo beans. Stir. Cook for 3-4 minutes.
- Add the pasta for service (in the moment if you are enjoying right away – save the pasta, on the side, for reheating purposes so it doesn’t get mushy).
Time and Nutrition:
Total Time | 30 minutes
Duration | 7 days fridge, freeze 1/2
Serving Size: 8 oz.
Nutrition: This soup is vegetable forward and a great way to incorporate any vegetables of your choice.