Looking for a dinner idea? I made this great soup the other day that I thought I would share. I think it is more of a stew than a soup, but you can always add more liquid to make it more soup-like. This was adapted from a Cooking Light recipe. I change it all the time depending on what I have on hand, so feel free to do the same. The stew takes about an hour to cook, but only about 15 minutes of prep work. This make enough for dinner and a couple lunches. Love those leftovers!

Chickpea and Zucchini Stew

1 cup chopped onion
2 teaspoons of minced fresh rosemary (dried is fine, too)
4 cloves of garlic
2 zucchinis, chopped
1 lbs. of smoked sausage (any meat can be substituted)
4 14oz. cans of chicken broth
1/2 cup of white wine
3 oz. of tomato paste
2 15 1/2 oz. cans of chickpeas (garbanzo beans)
2 28oz. cans of diced tomatoes
1 bay leaf
1 package of gnocchi (can substitute any noodle)
Salt and pepper to taste

In a large Dutch oven, combine onion, garlic, rosemary – saute 2 minutes. Add zucchini and sausage, saute another 5 to 10 minutes. Add rest of ingredients, except gnocchi and bring to a boil. Reduce heat, simmer 30 minutes. Add gnocchi and cook per directions on package. (If you cook noodles instead, you might want to add more chicken broth). Remove bay leaf before serving.

Serve with a hearty bread. To save time, you can pre-cut the ingredients and refrigerate overnight.

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