Italian Zucchini Soup with Chickpeas

Italian Zucchini Soup is a great recipe to make all year-round, but especially in prime summer veggie and gardening season when zucchini is in abbondanza.

It’s super flavorful and light, yet very satisfying with the flavors of basil, tomatoes, garlic and onions fortified with a sharp pecorino cheese rind, chickpeas and broken capellini pasta.

Ingredients:

Olive Oil Yellow Onions Basil Garlic Red Pepper Full Ingredients

Prep and gather all ingredients. Heat oil in a 6-quart (or larger) pot or Dutch oven over medium-low heat.

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Add onions, half the basil, garlic and crushed red pepper and cook until the onions have softened a bit, about 5 minutes, stirring occasionally.

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Add some broth and deglaze. Increase heat to medium and add the rest of the broth, tomatoes, cheese rind, salt, black pepper and zucchini and stir.

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Turn off the heat, remove any remaining cheese rind and stir in the remaining basil.

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Swipe up for full recipe!

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