Chickpea Soup (RECIPE)

Chickpea Soup (RECIPE)

Ingredients

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• 2 Tablespoons extra virgin olive oil
• 1 yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 carrots, finely chopped
• 2 stalks of celery, finely chopped
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• ½ teaspoon ground fennel or fennel seeds
• 2 bay leaves **remove before serving
• 1 teaspoon salt
  
• ¼ teaspoon ground black pepper
  
• 2 (15 ounce cans) garbanzo beans (chickpeas)
  
• 1 (15 ounce can) diced tomatoes
  
• 4 cups vegetable broth (1 quart)
  
• 3 handfuls of fresh spinach or kale, chopped
  
• 1 Tablespoon fresh lemon juice
  
• fresh parsley, chopped (optional garnish)
  

Instructions

• 1. In a large pot or Dutch oven, heat the olive oil on medium-high until it shimmers. Lower the heat to medium and add the onion; cook for 3 minutes.

• 2. Add the garlic, carrots, celery, oregano, thyme, rosemary, fennel, bay leaves, salt, and pepper, and cook for an additional 5 minutes.
  .

• 3. Pour in the chickpeas, diced tomatoes, and vegetable broth and stir. Bring the soup mixture to a boil, then lower the heat and simmer for 15 minutes. Add the spinach or kale and cook it for another minute, until it's wilted.

• 4. Add fresh lemon juice, stir, and season to taste with additional salt and pepper if necessary. Remove bay leaves, divide soup into 4 bowls, and garnish with fresh parsley (if using).

Enjoy!!

Servings : 4 
Ready in : 20 Minutes
Course : Dinner, Lunch, Main Dish

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