Description
A cozy and flavorful Mediterranean soup packed with chickpeas, vegetables, and fresh herbs.
Ingredients
- 1 ½ tablespoon olive oil
- 1 onion, peeled and diced
- 2 carrots, peeled and diced
- 1 celery rib, diced
- 2-3 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon oregano
- ¼ teaspoon thyme
- 2 cans (14oz) chickpeas, drained
- 1 can (14oz) whole or diced tomatoes
- 2 ½ cups low-sodium vegetable broth
- ¾ teaspoon salt
- ⅛ teaspoon black pepper
- 2 bay leaves (optional)
- 1 tablespoon flour
- 6 oz fresh spinach (or 3 oz frozen)
- 1 to 2 tablespoon fresh lemon juice, or to taste (optional)
Instructions
- In a large pot or Dutch oven over medium heat, add the olive oil. Let it shimmer and warm up.
- Add the diced onion, carrots, and celery. Cook, stirring often, until the onion is soft and translucent, about 5 minutes.
- Add the minced garlic, paprika, oregano, and thyme to the pot. Cook for about a minute.
- Add the chickpeas, diced tomatoes, broth, salt, pepper, and bay leaves. Raise the heat and bring the mixture to a boil. Cover the pot and reduce heat to a simmer for 20 minutes.
- Remove the bay leaves. In a jar, combine flour with ¼ cup of cold water. Shake and stir into the soup.
- Toss in the fresh spinach and stir until wilted.
- Turn off the heat, squeeze in the lemon juice, and adjust seasoning to taste.
- Serve warm, drizzled with olive oil and sprinkle with red pepper flakes if desired.
Notes
Use fresh herbs for extra flavor and consider blending part of the soup for a creamier texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Mediterranean