Chickpea and Zucchini Soup | RICARDO

Ingredients

• 4 garlic cloves, slightly crushed
• 2 tbsp (30 ml) olive oil, plus more for serving
• 2 onions, chopped
• 5 cups (1.25 litres) chicken broth
• 1 can (19 oz/540 ml) chickpeas, rinsed and drained
• 3 green zucchini, diced
• 1/4 cup (20 g) fresh Parmesan cheese, grated
• 1/4 cup (10 g) basil leaves, finely chopped
• 4 slices country bread, toasted