Vegetable Soup with Chickpeas and Basil Pesto
2 medium zucchini, diced
2 large carrots, chopped
3 stalks of celery, chopped
1 medium onion, chopped
4 cloves of garlic, finely chopped
1 can diced tomatoes
2 cups vegetable broth or water
1 1/2 cups cooked chickpeas (read this post on how to cook beans)
1 cup cooked wheat berries*
pinch of dried rosemary
pinch of dried thyme
1. In a large soup pot, cook the onions, celery, and carrots in the olive oil over medium heat 3-4 minutes.
2. Add the chopped garlic and then immediately add the can of diced tomatoes and broth (or water). Add the rosemary, thyme, cooked chickpeas, and cooked wheat berries. Bring to boil, reduce heat to a simmer, and continue to let the soup simmer for about 10 minutes, or until the vegetables are softened up a bit.
3. Add the diced zucchini and let cook about a minute or two. Taste and add salt if the soup needs it.
4. Ladle the soup into bowls, garnish with fresh basil leaves and top with a spoonful of basil pesto and Parmesan cheese.
*To cook wheat berries:
Wheat berries should be soaked overnight in a bowl with water. In the morning, drain them and put them in a pot with new water to cover them about 3 inches. Bring water to a boil, reduce heat, and simmer 20 minutes until some of the berries crack and they're chewy and tender. Drain.
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