Chickpea and Zucchini Soup

Instructions

1. 1

   In a large pot over medium heat, brown the garlic in the oil. Remove from the heat. Using a slotted spoon, removed the garlic from the pot and place on a plate. Using a fork, crush the garlic into a coarse paste (or coarsely chop with a knife).

2. 2

   In the same pot over medium heat, cook the onions in the same oil used to brown the garlic just until caramelized, about 10 minutes. Season with salt and pepper.

3. 3

   Add the broth, garlic paste, chickpeas and zucchini to the pot. Bring to a boil. Simmer for 5 minutes or until the zucchini are tender. Adjust the seasoning.

4. 4

   Serve the soup in bowls. Sprinkle with the Parmesan and basil. Drizzle with olive oil and serve with the toasted bread.