Description
A vibrant, nutritious Mediterranean Soup that merges wholesome ingredients like chickpeas and fresh spinach for a comforting bowl of goodness.
Ingredients
Scale
- 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 each) chickpeas, drained
- 1 can (14oz) whole or diced tomatoes
- 2 ½ cup low-sodium vegetable broth
- ¾ teaspoon salt
- ⅛ teaspoon black pepper
- 2 bay leaves (optional)
- 1 tablespoon flour (optional)
- 6 oz fresh spinach
- 1 to 2 tablespoons fresh lemon juice
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, carrot, and celery. Cook for about 5 minutes until the onion is translucent.
- Stir in the minced garlic, paprika, oregano, and thyme. Cook for an additional minute.
- Combine drained chickpeas, diced tomatoes, vegetable broth, salt, pepper, and bay leaves in the pot. Bring to a boil, then reduce heat and simmer for about 20 minutes.
- Remove bay leaves. If desired, mix flour with cold water and stir into the soup to thicken.
- Add the fresh spinach until wilted. If using frozen, cook for an additional 5 minutes.
- Add lemon juice to taste and adjust seasoning as needed.
- Serve warm in bowls, garnished with olive oil, red pepper flakes, and parmesan cheese if using.
Notes
This soup is versatile—feel free to add your favorite vegetables, herbs, or proteins. Perfect for meal prep as it tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg