CHICKPEA TOMATO SOUP

Chop rosemary, onion, garlic, and zucchini. Add olive oil to a pot and add chopped garlic, cooking for 1-2 minutes. Add in ground turkey and cook until it is no longer pink. Stir in onion, zucchini, and fresh rosemary, cooking until soft. Add the can of crushed tomatoes, chickpeas, bone broth, and additional seasonings along with the parmesan rind. Stir everything together and bring to a boil. Reduce the heat to a simmer and cook for another 30 minutes.