Description
A delicious and filling meatless soup packed with vegetables and flavor, perfect for any day of the week.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 can (14.5 oz) diced tomatoes, with juice
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups fresh spinach
- 1 can (15 oz) chickpeas, drained and rinsed
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until the onion becomes translucent.
- Add the carrots, celery, and bell pepper to the pot. Cook for about 5 minutes, stirring occasionally.
- Stir in the zucchini and cook for another 3 minutes.
- Add the diced tomatoes (with juice), vegetable broth, thyme, basil, salt, and pepper. Bring to a boil.
- Reduce heat and let simmer for 20 minutes, allowing the flavors to meld.
- Add the spinach and chickpeas, cooking for an additional 5 minutes until the spinach is wilted.
- Taste and adjust seasoning if necessary. Serve hot.
Notes
- This soup can be customized with any vegetables you have on hand.
- For a spicier kick, add red pepper flakes or hot sauce.
- Leftovers can be stored in the refrigerator for up to 3 days.
Keywords: meatless soups, vegetable soup, hearty soup, vegan soup, healthy soup