Ingredients
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1 tablespoon olive oil
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1 onion, chopped
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2 cloves garlic, minced
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1 carrot, diced
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1 celery stalk, diced
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1 red bell pepper, diced
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1 zucchini, diced
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1 can (15 oz) chickpeas, drained and rinsed
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1 can (14 oz) diced tomatoes
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4 cups vegetable broth
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1 teaspoon dried oregano
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1 teaspoon dried basil
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1/2 teaspoon dried thyme
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1 Salt and pepper to taste
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2 cups fresh spinach or kale, chopped
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1 Juice of 1 lemon
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1 Fresh parsley, for garnish
Directions
Feel free to customize this soup with your favorite Mediterranean vegetables like eggplant or artichokes. You can also add a sprinkle of feta cheese or olives for extra Mediterranean flair (not vegan).
Steps
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1
Done
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In a large pot, heat the olive oil over medium heat. Add chopped onions and garlic, and sauté for 2-3 minutes until they become fragrant and translucent. |
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2
Done
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Add the diced carrot, celery, red bell pepper, and zucchini to the pot. Sauté for another 5 minutes until the vegetables begin to soften. |
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3
Done
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Stir in the chickpeas and diced tomatoes, including their juices. Cook for 2-3 minutes, allowing the flavors to combine. |
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4
Done
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Add the vegetable broth, dried oregano, dried basil, dried thyme, and season with salt and pepper to taste. Stir well and bring the mixture to a boil. |
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5
Done
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Reduce the heat to low and let the soup simmer for about 15-20 minutes, or until the vegetables are tender. |
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6
Done
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Just before serving, add the fresh spinach or kale and let it wilt into the soup. |
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7
Done
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Finish by adding the juice of one lemon to brighten the flavors. |
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8
Done
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Serve hot, garnished with fresh parsley. |
