Chickpea & Vegetable Soup

Flexible, comforting veggie soup. Minestrone adjacent with the addition of sweet potatoes instead of pasta. Use kidney or white beans if you don't have chick peas & any fresh greens will work!

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What You’ll Need

• 1 onion, diced

• 1 medium carrot, chopped

• 2-3 ribs or celery, chopped 1 large sweet potato, peeled & cubed

• 1 cup frozen peas & green beans or mixed vegetables

• 1 fresh tomato chopped, or 2 Tablespoons tomato paste

• 1 garlic clove, minced

• 32 oz chicken or vegetable broth

• 1 can chick peas, drained

• 1 cup baby spinach or arugula

• 1 teaspoon Italian seasoning

• Kosher salt & black pepper, to taste

• 2 Tablespoons olive oil, divided

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How To Make It

1. Add 1 Tablespoon oil to a large stock pot over medium heat. Add onion, carrot, celery and sweet potato. Cook, stirring frequently until the onion becomes translucent and carrots soften slightly.

2. Add broth, tomato (paste), garlic, Italian seasoning and beans to the pot. Bring to a simmer and cook uncovered for 20-30 minutes, or until sweet potatoes are tender.

3. Season well with salt and pepper, tasting as you go. Stir in greens and cover pot to wilt them. Taste for seasoning, adding more if needed.

4. Serve hot, drizzled with olive oil and parmesan cheese if desired.