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  1. 2 tablespoons extra virgin olive oil (EVOO)
  2. 1 zucchini, grated with the large side of a box grater
  3. 2 carrots, peeled and grated
  4. 1 onion, chopped
  5. 4 ribs celery, chopped
  6. 1 bay leaf, fresh or dried
  7. Salt and pepper
  8. 1 can chickpeas (15 ounces)
  9. 2 roasted red peppers, chopped
  10. 1 can crushed tomatoes (28 ounces)
  11. 4 cups vegetable or chicken stock
  12. 1/2 pound whole wheat penne pasta
  13. 1/4 cup store-bought pesto sauce, available in the refrigerated case at the grocery store
  1. Heat a soup pot over medium-high heat with the Extra virgen olive oil. Add the zucchini, carrots, onion, celery, bay leaf, salt and pepper and cook for 7-8 minutes.
  2. Stir in the garbanzo beans, red peppers, tomatoes and stock and place a lid on the pot to bring to a boil. Add the pasta and cook to al dente, 6-7 minutes.
  3. Turn off heat and stir in pesto sauce. If the stoup gets too thick, stir in a little water. Taste to adjust your seasonings, remove the bay leaf and serve