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The sweetness of the zucchini comes through in this summer garden soup. For best results, use very fresh vegetables.
Ingredients
2 Tbsp (30mL) olive oil
1 medium onion, chopped
1 clove garlic, chopped
3 Tbsp (7g) parsley, chopped
3 Tbsp (7g) fresh basil, chopped
2 medium zucchini, whole
1 can (425g) garbanzo beans, (15 ounces)
1 tsp (6g) salt (sea salt if on a corn-free diet*)
3 cups (720mL) water
1 bunch beet greens or other mild flavored greens
Pepper to taste
4 tsp (10g) 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.
