Mediterranean Chickpea Soup

Prep Time: 15 Mins
Cook Time: 40 Mins
Total Time: 55 Mins
Serves: 4

I LOVE soup. So when fall comes around it’s one of the things I look forward to. This soup is satisfyingly filling and delicious.

Ingredients

• 1 Tbsp avocado (or olive) oil

• 1 onion, finely chopped

• 3 garlic cloves, minced

• 2 carrots, cut in to 1/4 inch coins

• 3 celery stalks, diced

• 1 fennel bulb, sliced thin

• 15oz can chickpeas

• 14.5oz can diced tomatoes

• 3 cups vegetable broth

• 15 cherry tomatoes cut in half

• 2 handfuls of fresh kale (I used lacinato)

• 1 tsp dried oregano

• 1/2 tsp dried thyme

• 2 tsp dried parsley

• Salt and pepper, to taste

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Instructions

1. Heat the oil in a large pot. Cook the onion over medium heat for about 5 minutes. Add garlic, carrots, celery and fennel. Cook for another 5 minutes.

2. Add the cans of diced tomatoes and chickpeas. Pour in the 3 cups of vegetable broth. Cook for 20-25 minutes or until vegetables are softened.

3. Add parsley, oregano, thyme, salt and pepper.

4. Stir in the cherry tomatoes and kale. Cook for another 3-5 minutes. Taste and adjust seasonings as needed.