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2T Extra-Virgin Olive Oil 1 Zucchini (grated using large holes) 2 Carrot (peeled/grated using lg holes) 1 Onion (chopped) 4 Celery Stalks (chopped) 1 Bay Leaf 4C Vegetable or Chicken Broth 1 28 oz Can Crushed Tomatoes 1 15.5 oz Can Chickpeas 2 Roasted Red Peppers (chopped) 1/2 lb Whole Wheat Penne Rigate 1/4C Store-bought Pesto Salt & Pepper Heat oil in a large soup pot over medium-high heat. Add zucchini, carrots, onion, celery and bay leaf, then season with salt and pepper and cook, stirring with wooden spoon, about 8 minutes. Stir in broth, tomatoes, chickpeas and peppers; cover the pot and bring to boil. When the broth begins to boil add pasta and cook until tender, 15-20 minutes. Turn off heat and stir in Pesto. If the soup is to thick, stir in a little water. Taste and add more salt and pepper if needed. Remove bay leaf and serve. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |