Vegan Hearty Vegetable Soup

Ingredients

• 2 tablespoons Olive oil (for sautéing vegetables)
• 1 medium Yellow onion (diced)
• 2 medium Carrots (sliced)
• 2 stalks Celery (diced)
• 4 cloves Garlic (minced)
• 1 medium Zucchini (diced)
• 1 medium Green bell pepper (diced)
• 14.5 ounces Canned diced tomatoes (with juices)
• 6 cups Vegetable broth (low-sodium preferred)
• 1 can Chickpeas (rinsed and drained)
• 2 cups Fresh spinach (chopped)
• 1 Bay leaf
• 1 teaspoon Dried thyme
• 1 teaspoon Salt (or to taste)
• ½ teaspoon Black pepper (or to taste)

Instructions

1. 1

   In a large pot, heat the olive oil over medium heat.

2. 2

   Add the diced onion, carrots, and celery to the pot. Sauté for about 5 minutes until the vegetables start to soften.

3. 3

   Add the minced garlic, diced zucchini, and green bell pepper. Cook for an additional 3-4 minutes until fragrant.

4. 4

   Stir in the canned diced tomatoes (with their juices), vegetable broth, chickpeas, bay leaf, and dried thyme.

5. 5

   Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 30 minutes.

6. 6

   After 30 minutes, add the chopped spinach and season with salt and black pepper.

7. 7

   Let the soup simmer for another 5 minutes until the spinach is wilted.

8. 8

   Remove the bay leaf before serving. Taste and adjust seasonings if necessary.

9. 9

   Ladle the soup into bowls and serve hot.