- 1 tablespoon extra virgin coconut oil, olive oil or avocado oil
- 1 large onion, finely chopped
- 1 bell pepper (any color), finely chopped
- 4 carrots, sliced into small rounds or pieces
- 2 garlic cloves, minced
- 1 15 oz. (BPA-free) can garbanzo beans, rinsed and drained
- 2 large potatoes, cut into bite-sized pieces
- 8 cups chicken broth (organic and gluten-free is best)
- 1 26 oz. container finely chopped tomatoes (I use this kind)
- 2 teaspoons unrefined sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1 medium-sized zucchini, cut into bite-sized pieces
- 2 cups noodles (gluten-free or preferred noodles)
- optional: 1 handful fresh basil, roughly chopped
1. Heat oil in a large stockpot and bring to medium-high heat.
2. Add onion, bell pepper, carrots and garlic, and cook for 10 minutes, stirring occasionally.
3. Add in garbanzo beans, potatoes, chicken broth, tomatoes, salt, pepper and oregano, and continue cooking for another 10 minutes. Stir occasionally.
4. Bring to a boil and carefully add in zucchini and noodles. Turn to a low boil and continue to cook for 8 minutes, or until noodles are al dente. (Note: If using gluten-free noodles, I often cook separately according to package instructions, and stir into individual portions once cooked. This prevents the noodles from getting too soggy).
5. Stir in basil, and serve once cool enough to eat.
(Approximately 6-8 servings)
(*Also Note: This soup is very adaptable by changing/adding in your favorite vegetables, beans, or herbs. Make it to your liking.)