Oops... I actually made this recipe near the end of April, but only now got around to posting it. I think I had writer's block after my last exam when my words no longer counted for marks.
If expediency is what you are looking for (in case you're as impatient as I am), then this recipe might be for you! If you don't own or like to use a microwave, then you'll have to adjust it for stove.
All in all, this recipe is easy to make. Easy, that is, if you can find the bloody zucchini in tomato sauce ingredient. I never did find it after two stores so I gave up and used a 398mL can of organic red kidney beans. They weren't kidding when the label says "very high in fibre". Speaking of which, my can of chickpeas was actually 19oz, not the 15oz called for. I figured since I love them, more was better, but The Boy tends to disagree. He suffers when I eat beans.
Since the box of reduced sodium chicken broth was cheaper than buying cans of same, I ended up using the whole box. Truthfully, I could have used even more by the 5th day of soup eating. That pasta really soaks it up. I rarely add salt to recipes unless I'm baking, and I never measure the ground black pepper. I just grind away until it looks like enough. The tortellini was nice - Olivieri brand Herb Tortellini with Three Cheeses. Fancy pants! I thought the Meatatarian might eat the soup if there was a lot of cheese in the tortellini, but not really being a soup eater, he stole a tortellini and called it a day. Oh well, I tried.
P.S. - Blogger changed some options. My photo inserted randomly! Bear with me while I figure it out over the next few posts.
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