Cook pasta according to directions on package. Cook until al dente, drain and toss with 1-2 Tbsp oil. Set aside. In a large saucepan on high, heat remaining oil. Add garlic and sauté until golden. Lower heat to medium adding carrots, celery and onion. Cook until soft, stirring often, about 10 minutes. Add herbs and raise heat to high. Add beans, chickpeas, tomatoes and zucchini. Add chicken stock and bring to a boil. Lower heat and simmer for 15-20 minutes, skimming foam from top. Season well with pepper and sprinkle salt to taste. Add cooked pasta and enjoy. Recipe & photo courtesy of Pulse Canada.Nutrition information is for a serving of 2 1/2 cups or 625 mL.
View All Recipes +
Soup, Beans, Chickpeas