1 recipe Cream of Tomato Soup, not puréed (see recipe)

3 cups (750 ml) chicken broth

3/4 cup (180 ml) shell-shaped pasta

3 zucchini, diced

1 can 19 oz (540 ml) chickpeas, rinsed and drained

1 cup (250 ml) cooked chicken, cubed (optional)

Salt and pepper

In a large pot, bring the soup and broth to a boil. Add the pasta and cook until al dente. Add the zucchini, chickpeas, and chicken. Bring to a boil and cook for about 2 minutes. Add broth, if needed.

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