Garbanzo and Zucchini Soup
The sweetness of the zucchini comes through in this summer
garden soup. For best results, use very fresh vegetables.
Calorie: 259, Proteins: 10 g, Total Fat: 9 g, Fiber: 9.80 g, Sugar 5 g.
Preparation
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.