This is the perfect soup for a cold winter day when you crave warmth. The aroma is intoxicating & the unique flavor will satisfy the carnivores in your family. Although this soup is not vegan, it is vegetarian. It can be adapted by opting not to simmer the soup with the Parmesan rind or adding the cheese.
3 tsp olive oil
1 yellow onion, finely diced
4 garlic cloves, finely minced
1 15 oz. can of diced tomatoes
5 c of chicken stock
4 carrots, sliced on a diagonal
1 Parmesan rind + 2 tbl of grated cheese
2 handfuls of baby spinach leaves
1 zucchini, sliced thinly
1/2 c of frozen green peas, or fresh if you have them
1 15 oz. can of chickpeas, drained and washed
Salt & Pepper to taste
1 bag of small pasta (shells, twists, orzo etc.)
In your Dutch oven, heat the olive oil over a medium flame. Add the onion and cook until translucent, about 6 minutes. Add the garlic, cook for one minute. Then add the diced tomatoes and cook for 10 minutes. Add the broth, carrots & Parmesan rind and grated cheese. Cook this for about 30 minutes. Remove the rind carefully after that. I simmer this on the stove all afternoon, covered. 20 minutes prior to serving, I add the zucchini, peas, washed chickpeas and spinach. Season with salt and pepper to taste.
— Knead to Cook