Mediterranean Vegetable Soup with Chickpeas
Warm up with a comforting bowl of Mediterranean Vegetable Soup with Chickpeas a hearty, flavor-packed dish loaded with wholesome veggies, tender chickpeas, and aromatic herbs in a rich, savory broth. This easy, one-pot recipe is perfect for cozy nights or meal prep, offering a healthy, plant-based option that’s both nourishing and satisfying.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- Optional: 1 tablespoon lemon juice for added brightness
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, sauté for 5 minutes until softened.
- Add garlic and cook for 1 minute until fragrant.
- Stir in zucchini, red bell pepper, diced tomatoes, chickpeas, and vegetable broth.
- Season with oregano, thyme, rosemary, salt, black pepper, and optional crushed red pepper flakes.
- Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes until vegetables are tender.
- Taste and adjust seasoning as needed. Stir in fresh parsley and optional lemon juice just before serving.