Recipe: Vegetable Garbanzo Bean Soup

Ingredients

2 tablespoons extra-virgin olive oil

1 medium yellow onion, diced

Sea salt and fresh black pepper

1 medium carrot, diced

1 small sweet potato, diced

1 14.5-ounce can diced fire roasted tomatoes

4 garlic cloves, chopped

2 teaspoons dried oregano, or 2 tablespoons chopped fresh thyme or rosemary

¼ teaspoon red pepper flakes, more to taste

4 cups vegetable broth

2 bay leaves

1 cup chopped green beans

1 zucchini, diced

1 15-ounce can garbanzo beans, drained and rinsed

1½ cups chopped kale

Instructions

Heat the oil in a large pot over medium heat. Add the onion, ½ teaspoon salt, and several grinds of pepper, and cook, stirring occasionally, for 8 minutes. Add the carrot and sweet potato, stir and cook 2 more minutes.

Add the canned tomatoes, garlic, oregano, and red pepper flakes. Stir in the broth and bay leaves. Bring to a boil, then reduce the heat to a simmer and cook, covered, for 20 minutes.

Stir in the green beans, zucchini, garbanzo beans, and cover and cook 10 to 15 more minutes, until the green beans are tender.

Stir in the kale, an additional ½ teaspoon salt (or to taste), and more pepper.

Health Benefits of Garbanzo Beans:

• Good source of Protein, can be used instead of meat
• High in Fiber, aids in digestion
• Diabetes – helps to control blood sugar and insulin levels 
• Blood Pressure & Cholesterol – supports healthy heart function
• Bone Health – high in iron and calcium

https://www.loveandlemons.com/vegetable-soup/comment-page-4/