Mediterranean Chickpea and Vegetable Soup

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion
• 2 medium Carrots
• 2 stalks Celery
• 3 cloves Garlic
• 1 28 oz can Canned diced tomatoes
• 6 cups Vegetable broth
• 2 15 oz cans Canned chickpeas
• 5 oz Spinach
• 1 teaspoon Dried oregano
• 0.5 teaspoon Dried thyme
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Lemon juice
• 6 slices Crusty bread

Instructions

1. 1Heat the 2 tablespoons of Olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat, which is about 350°F (175°C).
2. 2Add the 1 medium Onion, 2 medium Carrots, and 2 stalks Celery to the pot. Cook, stirring occasionally, until the vegetables are softened, which should take about 5 to 7 minutes. You'll know they are softening when they start to look slightly translucent and feel tender when poked with a fork.
3. 3Add the 3 cloves of Garlic to the pot and cook for 1 minute more, stirring constantly, until you can smell its fragrance. Be careful not to let the garlic burn.
4. 4Stir in the 1 28 oz can of Canned diced tomatoes, 6 cups of Vegetable broth, 2 15 oz cans of Canned chickpeas (drained and rinsed), 1 teaspoon of Dried oregano, 0.5 teaspoon of Dried thyme, 1 teaspoon of Salt, and 0.5 teaspoon of Black pepper. Stir everything together well.
5. 5Increase the heat to bring the soup to a boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 20 minutes. This allows the flavors to meld together.
6. 6Add the 5 oz of Spinach to the pot. Stir it into the hot soup and cook for about 2 minutes, or until the spinach has wilted down. It will shrink considerably.
7. 7Stir in the 2 tablespoons of Lemon juice. This brightens up all the flavors in the soup.
8. 8Serve the Mediterranean Chickpea and Vegetable Soup hot. It is delicious served with 6 slices of Crusty bread on the side.

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