I apologize for the inconsistency in my blogging lately. I've been feeling a bit off, and as a result, my cooking isn't very adventurous or interesting. We still need recipes for off days, though, and this soup has been my go-to all week.
1 onion, chopped
2 small zucchini, chopped
2 carrots, chopped
1 stalk celery, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
2 cups chickpeas (any bean will do)
1 28 oz. can diced tomatoes with liquid
28 oz. water or vegetable broth
Heat olive oil in a large soup pot.
Chop and drop the vegetables into the pot- onion through garlic. Cook for about 3-5 minutes.
Add in the spices and cook one minute more.
A quick, easy, healthy meal in no time. If you need extra comfort, pair it with grilled cheese.