Zucchini Summer Soup

• 2 Tablespoons Extra-Virgin Oil
• 2/3 cups Red Onion, Diced
• 1/2 cups Carrot, Diced
• 1 cup Sweet Potato, Diced
• 4 cups Low Sodium Vegetable Soup
• 1 cup Zucchini, Diced
• 1/2 cups Frozen Peas
• 1/2 cups Canned Or Cooked Chickpeas
• 1 teaspoon Garlic Powder
• 1 pinch Chili Pepper
• Salt And Pepper
• 2 Tablespoons Chopped Fresh Italian Parsley

1. In a large pot over high heat, add olive oil. When the pan and the oil are hot, turn the heat down to medium and add the red onions, carrot and sweet potato. Cook until browned, about 15 minutes.
2. Add the broth and bring it to a boil. Add zucchini, cover and simmer the zucchini for about 6 minutes.
3. Add peas, chickpeas, garlic powder, chili pepper, salt and pepper and cook for about 4 minutes. Taste and add any extra seasonings, if necessary. Serve topped with fresh parsley.

extravirgin oil, red onion, carrot, sweet potato, vegetable soup, zucchini, frozen peas, garlic, chili pepper, salt, fresh italian parsley

Taken from tastykitchen.com/recipes/soups/zucchini-summer-soup/ (may not work)