Description
A friendly and warming soup filled with bright vegetables and hearty chickpeas, perfect for nourishing weeknight dinners and healthy lunches.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup green beans, trimmed and chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
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Instructions
- 1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, sautéing until softened, about 5 minutes.
- 2. Stir in garlic, zucchini, bell pepper, and green beans. Cook for another 5 minutes.
- 3. Add chickpeas, vegetable broth, thyme, oregano, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 20–30 minutes.
- 4. Taste and adjust seasoning as needed.
- 5. Serve hot, garnished with fresh parsley.