HealthNotes

Garbanzo and Zucchini Soup

Ingredients

• 2 Tbs olive oil

• 1 medium onion, chopped

• 1 clove garlic, chopped

• 3 Tbs parsley, chopped

• 3 Tbs fresh basil, chopped

• 2 medium zucchini, whole

• 1 can (425g) garbanzo beans, (15 ounces)

• 1 tsp salt (sea salt if on a corn-free diet*)

• 3 cups water

• 1 bunch beet greens or other mild flavored greens

• Pepper to taste

• 4 tsp Parmesan cheese*, grated, optional

The sweetness of the zucchini comes through in this summer garden soup. For best results, use very fresh vegetables.

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.