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

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.