Ingredients
Scale
- 4 cups low-sodium vegetable broth
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) chickpeas, rinsed and drained
- 2 cups fresh spinach or kale, chopped
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- 2 bay leaves
- Salt and pepper to taste
- Juice of 1 lemon
- 1 tbsp olive oil
Instructions
- 1. Prep your veggies: Chop the carrots, celery, and garlic into small, uniform pieces.
- 2. Sauté aromatics: In a large pot over medium heat, add olive oil. Once hot, add minced garlic and sauté for about 1 minute until fragrant.
- 3. Add broth & tomatoes: Pour in the vegetable broth and diced tomatoes. Bring to a boil while enjoying the aroma.
- 4. Toss in chickpeas & greens: Stir in rinsed chickpeas and leafy greens. Cook for about 5 minutes until the greens wilt.
- 5. Season it up: Add thyme, bay leaves, salt, and pepper to taste. Let simmer on low heat for 15 minutes.
- 6. Lemon zest finale: Just before serving, squeeze fresh lemon juice into the pot for a bright flavor boost.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 5g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg