1 small sweet yellow onion, chopped
2 cloves
garlic, minced
2 stalks
celery, chopped
2 carrots, sliced
2 tablespoons
olive oil
4 cups vegetable broth
3 Roma
tomatoes, chopped
1 zucchini, peeled and chopped
1 15-ounce can chick peas, rinsed and
drained
1/3 cup small shells pasta
2 teaspoons Italian seasoning
1/2 teaspoon fresh ground pepper
1/4 cup grated
Parmesan cheese
Heat oil in a large soup pot over medium
heat. Sauté onions, carrots, celery and
garlic for 5 to 7 minutes or until tender.
Add broth, zucchini, tomatoes, pasta, chickpeas and seasoning. Cook on
medium-high for 12-15 minutes until pasta is cooked and soup is heated
through. Pour into individual bowls and
top with Parmesan cheese.
Sarah Carolyn
Hardimon, M. S. www.recipeladies.com