1 tablespoon olive oil
4 scallions (white and green parts separated), chopped
2 celery stalks, chopped
2 garlic cloves, minced
1 small zucchini, diced
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
9 cups chicken stock, plus additional if needed
3/4 cup acini de pepe pasta
1 to 1/2 teaspoons lemon zest
2 cups cooked, shredded chicken (from a rotisserie chicken)
1 cup canned garbanzo beans, drained and rinsed
1 to 1/2 tablespoons chopped fresh dill
1 tablespoon chopped fresh parsley
1 to 1/2 cups shredded romaine lettuce
2 tablespoons fresh lemon juice
Red pepper flakes for garnish (optional)
In a large saucepot, heat oil over medium heat. Add scallion whites and celery; cook 1 minute or until vegetables are tender, stirring frequently.
Add garlic, zucchini, salt, and pepper; cook 2 minutes, stirring occasionally.
Add stock, pasta and lemon zest; heat to boiling over high heat. Reduce heat to medium-high; cook 9 minutes, stirring occasionally.
Stir in chicken, beans, dill, and parsley; cook over medium-low for two minutes, or until chicken and beans are heated through.
Just before serving, stir in lettuce, lemon juice and scallion greens. If soup becomes too thick, stir in additional stock as needed. Serve garnished with red pepper flakes, if desired.