Description

Soup time is here! This healthy vegetarian and vegan soup is full of Mediterranean flavor. It's makes a satisfying and comforting meal for cool/cold nights.

Ingredients

• 1/2 c. extra virgin olive oil + 2 T., divided
• 1 large onion, finely chopped
• 2 cloves garlic
• 2 celery sticks, diced
• 1 carrot, diced
• 2 T. oregano
• 1 sprig rosemary, needles only, minced
• 1 bay leaf
• 2 - 14 oz. cans chickpeas (or 1 lb. dry chickpeas*)
• 3 c. vegetable stock
• freshly squeezed juice of 2 lemons
• salt and freshly ground black pepper
• fresh parsley or thyme, finely chopped, optional garnish

Steps

1. Heat 1/2 c. extra virgin olive oil in a large pot; saute onion over medium heat for 1-2 minutes until softened. Add the garlic; saute for 30 seconds until fragrant.
2. Add the carrots, celery, oregano, rosemary and bay leaf; stir; add the chickpeas and vegetable stock; stir well; bring to a simmer. Lower heat; cover; cook for 25-30 minutes.
3. When the soup is done, turn off the heat; discard the bay leaf; add the 2 T. olive oil and lemon juice.