Veg­etable Chick­pea Soup

Rookie Cookie’s Recipe

The Washington Post Sunday - - SC4 -

You’ll need:

• 1/2 onion, chopped • 2 cloves gar­lic, minced • 1 ta­ble­spoon olive oil • 1 (14.5-ounce) can toma­toes with juice • 1 zuc­chini, chopped • 1 sum­mer squash, chopped • 1 (14-ounce) can fat-free chicken broth • 1 cup wa­ter • 2 tea­spoons Ital­ian sea­son­ing • 1 (14.5-ounce) can chick­peas, drained

What to do:

1. In a large stock­pot, saute chopped onion and gar­lic in olive oil. 2. Add toma­toes, zuc­chini, sum­mer squash, chicken broth, wa­ter and sea­son­ing. 3. Sim­mer for one hour. 4. Add can of chick­peas (drained) for the last 15 min­utes to sim­mer. Makes 6 serv­ings.

You will need an adult’s help with this recipe.

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