Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons olive oil
  • 1 onion (chopped)
  • 2 large carrots (peeled and chopped)
  • 2 cloves garlic (minced)
  • 1 medium zucchini (chopped)
  • 6 cups vegetable broth
  • 1 28 ounce can fire-roasted diced tomatoes
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon Black Pepper
  • 3/4 cup uncooked elbow pasta (or another small pasta shape)
  • 1 15 ounce can chickpeas, drained and rinsed
  • 3/4 pound asparagus (ends trimmed and cut into 1 to 1 1/2 inch pieces)
  • 1/2 cup frozen peas
  • 2 cups lightly packed baby arugula
  • Juice of half a medium lemon

Instruction

  • Add the olive oil to a large stockpot or dutch oven set over medium heat. When hot, add in the onion and carrots, and cook for about 5 minutes, under tender. Add in the garlic and cook for 30 seconds, until fragrant. Add in the zucchini, broth, tomatoes, basil, thyme, salt and pepper. Bring the mixture just to a boil, then reduce the heat and simmer for about 10 minutes, until the veggies are tender.
  • Add in the elbow pasta, the chickpeas, asparagus and peas, and continue to simmer, adjusting the heat as needed, for an additional 7 to 9 minutes, or until the pasta is al dente. Add in the arugula and cook, stirring frequently, until wilted. Remove from the heat. Stir in the lemon juice and additional salt and pepper as needed. Serve as desired.