Ingredients
Scale
Full List of Ingredients
- 2 cans (15 oz each) of chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, with juices
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 cups fresh spinach or kale
- Juice of half a lemon
Instructions
- Gather and prepare all ingredients by chopping vegetables and mincing garlic.
- Heat olive oil in a large pot and sauté onion, carrots, and celery for 5-7 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in diced tomatoes and chickpeas, cooking for 2-3 minutes.
- Add vegetable broth, bring to a boil, then reduce heat and simmer with herbs for 20 minutes.
- Incorporate spinach or kale, cooking for another 5 minutes and season with salt and pepper.
- Finish by stirring in lemon juice before serving.
Notes
- For extra flavor, consider adding your favorite spices.
- This soup can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: chickpea soup, vegan soup, healthy soup, vegetable soup