Ingredients:
- 3 tablespoons extra-virgin olive oil, divided
- 2 small leeks, white and light green parts only, quartered, washed and sliced
- 2 small stalks celery, diced
- 1 medium onion, chopped
- 1 1/2 teaspoons salt, divided
- 2 small zucchini, quartered lengthwise and sliced
- 1 medium potato, peeled and diced
- 2 cloves garlic, minced
- 8 cups water
- 1 cup whole-wheat small shell pasta
- 8 cups chopped green chard leaves
- 1 15-ounce can chickpeas, rinsed
- Freshly ground pepper to taste
- 1 cup frozen peas
- 1/2 cup freshly grated Parmesan cheese. cup chopped fresh parsley or basil
Directions:
- In a large stockpot, sauté the leeks, celery and onion in 1 tablespoon of olive oil, season with 1/2 teaspoon of salt and cook for about 8 minutes (stirring often), or, until vegetables are softened.
- Add the zucchini, potato and garlic, stir mixture and cook for a couple of minutes.
- Add water and the remaining salt.
- Bring soup to a boil and reduce heat and simmer for about 15 minutes.
- Season with pepper and add the pasta, chard, chickpeas and peas and cook for an additional 10 minutes.
- Serve soup with a drizzle of olive oil, top with parmesan cheese and parsley for garnish.
Nutritional Information:
- Serving size: about 1. cups
- Per serving: 216 calories
- 8 g fat (2 g sat)
- 5 g fiber
- 31 g carbohydrates
- 8 g protein
- 67 mcg folate
- 4 mg cholesterol
- 4 g sugars
- 0 g added sugars
- 2,926 IU vitamin A
- 23 mg vitamin C
- 116 mg calcium
- 3 mg iron
- 700 mg sodium
- 505 mg potassium
