Mediterranean Soup
A warm and comforting Mediterranean Soup packed with fresh vegetables, beans, and herbs, perfect for a light lunch or hearty dinner.
Ingredients
For the soup
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 can 14 ounces diced tomatoes
- 4 cups vegetable broth
- 1 can 15 ounces chickpeas, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste Salt and pepper
- 1 bunch fresh parsley, chopped (for garnish)
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté until soft, about 3-4 minutes.
- Add the minced garlic, diced carrots, diced celery, and diced red bell pepper. Cook for another 5 minutes until the vegetables are tender.
- Stir in the diced zucchini and cook for 2 more minutes.
Cooking
- Add the canned diced tomatoes, vegetable broth, chickpeas, oregano, basil, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat to low and let the soup simmer for about 20-30 minutes, allowing the flavors to meld together.
- Taste and adjust seasoning as needed.
Serving
- Serve hot and garnish with fresh parsley.
Notes
Allow the soup to cool completely before storing. It can be stored in the refrigerator for about 3-4 days or frozen for up to 3 months. Use fresh vegetables for the best flavor. Customize the soup with your favorite veggies or grains like rice or quinoa. For a thicker soup, blend a portion of it with an immersion blender.