1 Tbsp olive oil
1 medium yellow onion, diced
4 garlic cloves, minced
2-3 large carrots, peeled and chopped (approx 2 cups)
2-3 celery stalks, chopped (approx 2 cups)
2 cups green beans, trimmed and chopped
2 14-oz cans petite diced tomatoes
1 14-oz can garbanzo beans/chickpeas, drained
4 cups vegetable stock
1 1/2 tsp dried oregano
1 tsp dried basil
1 tsp salt
1/2 tsp dried thyme
1/2 tsp black pepper
1/2 tsp smoked paprika
sprinkle of red pepper flakes (optional)
1 bay leaf
4 cups of kale or spinach, stemmed and chopped
1. Heat olive oil in a large stock pot over med heat.
2. Add onion, garlic, carrot, celery, and green beans, and cook for 5 minutes or until onions are translucent and vegetables are beginning to be tender.
3. Add diced tomatoes, garbanzo beans, vegetable stock, and spices and stir to combine.
4. Bring to a gentle boil and let simmer, uncovered over med-low heat for 25-35 minutes, or until vegetables are at desired tenderness.
5. Add kale/spinach, and cook for 5 more minutes until it wilts. Remove bay leaf, and serve warm.
Makes 6 servings of 1 1/2 cup each.
(adapted from a recipe from a friend)
Tips for a great soup:
- I like to cut the vegetables up ahead of time, like the night before. It usually takes me a good hour to cut the carrots, celery, onion, green beans, and spinach, so if I am able to do it the day before, it makes the cooking of the soup feel like a breeze!
- Use fresh ingredients! Frozen green beans or carrots, or a can of minced garlic may seem like the easiest options, but fresh is always better if you’re able!
- One of my favorite things about stovetop soups is that the simmer time gives me a solid half-hour to clean up the kitchen while keeping an eye on the simmering pot. Then when the soup is ready, you can enjoy sitting in a clean kitchen while you delicately slurp the soup!