Squash or Zucchini Soup with Chickpeas, Beans & Herbs
Summer squashes cook quickly and make a fabulous soup. This version, adapted from withfoodandlove uses any version of summer squash (Mexican squash is pictured here) or zucchini - all so plentiful at the end of the growing season. Toss in a huge handful of herbs and soak up the liquid with a hearty bread, and you'll be a satisfied diner.
There are always more Soup options on North End Nosh - creamy, brothy, noodly, vegan, vegetarian - try them all, here, and experiment with these Hints to make you recipes different and better each time
Time: 30 minutes
Serves 4
Ingredients
1 tablespoons olive oil
1 medium onion, diced small
4 garlic cloves, minced
1 tablespoon fresh oregano, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups vegetable or chicken broth
Parmigiano-Reggiano or Pecorino Romano rind (optional, see Note)
4 cups any combination summer squash or zucchini, seeded and diced medium
3 cups chickpeas and beans - any combination, canned or soaked
1/2 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
Method
In a large pot heat the olive oil over low-medium heat. Sauté the onions for 5 minutes.
Add the garlic, oregano, salt and pepper and continuing sautéing for 3 more minutes.
Add the vegetable broth and cheese rind (if using),. Stir and bring to gentle simmer.
Add the summer squash and/or zucchini, white beans and/or chickpeas and basil. Simmer for 5 minutes or until the squash is tender (do not to over cook).
Taste and season with more salt and pepper if needed. Top with parsley and serve hot.
Note: Rinds are the outside layer that form on cheese during its aging process. Both Parmigiano-Reggiano and Pecorino Romano rinds are full of flavour and add richness to the broth.
Summer squashes cook quickly and make a fabulous soup. This version, adapted from withfoodandlove uses any version of summer squash (Mexican squash is pictured here) or zucchini - all so plentiful at the end of the growing season. Toss in a huge handful of herbs and soak up the liquid with a hearty bread, and you'll be a satisfied diner.
There are always more Soup options on North End Nosh - creamy, brothy, noodly, vegan, vegetarian - try them all, here, and experiment with these Hints to make you recipes different and better each time
Time: 30 minutes
Serves 4
Ingredients
1 tablespoons olive oil
1 medium onion, diced small
4 garlic cloves, minced
1 tablespoon fresh oregano, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups vegetable or chicken broth
Parmigiano-Reggiano or Pecorino Romano rind (optional, see Note)
4 cups any combination summer squash or zucchini, seeded and diced medium
3 cups chickpeas and beans - any combination, canned or soaked
1/2 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
Method
In a large pot heat the olive oil over low-medium heat. Sauté the onions for 5 minutes.
Add the garlic, oregano, salt and pepper and continuing sautéing for 3 more minutes.
Add the vegetable broth and cheese rind (if using),. Stir and bring to gentle simmer.
Add the summer squash and/or zucchini, white beans and/or chickpeas and basil. Simmer for 5 minutes or until the squash is tender (do not to over cook).
Taste and season with more salt and pepper if needed. Top with parsley and serve hot.
Note: Rinds are the outside layer that form on cheese during its aging process. Both Parmigiano-Reggiano and Pecorino Romano rinds are full of flavour and add richness to the broth.