Vegetable Soup
A vegetable soup so hearty it gave us enough energy to carve our pumpkins...with a drill.
Servings 4 Servings
Ingredients
Ingredients:
- 2 tablespoons olive oil
- 2 leeks diced (white parts only)
- 5 cloves garlic minced
- 4 celery stalks diced
- 2 carrots peeled and diced
- 2 russet potatoes diced
- 1 zucchini diced
- 5 - 10 crimini mushrooms quartered
- 5 cups vegetable broth
- 2 rosemary stems chopped
- 3 sage leaves chopped
- 1 15 ounce can garbanzo beans, drained
- 2 cups baby spinach
- kosher salt and fresh cracked pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add in leeks and garlic. Cook 5 minutes or until softened. Stir in celery, carrots, potatoes, zucchini and mushrooms. Cook 5 more minutes.
- Pour in vegetable broth. Add rosemary and sage. Reduce heat to low and simmer for 20 - 25 minutes or until veggies are softened. Stir in garbanzo beans. Cook 5 more minutes until beans are warmed through. Stir in spinach. Season to taste with salt and pepper. Serve hot.
Notes
Enjoy!