Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons olive oil
  • 4 cloves garlic (minced)
  • 1 yellow onion (diced)
  • 3 celery stalks (sliced)
  • 3 carrots (sliced)
  • 3 parsnips (sliced)
  • 2 sweet potatoes (peeled, cubed)
  • 2 cups sweet peppers (sliced, chopped)
  • 28 ounces diced tomatoes (undrained)
  • 15 ounces garbanzo beans (drained, rinsed)
  • 1 cup spinach (chopped)
  • 4 cups vegetable broth
  • 4 - 6 cups water
  • 3 bay leaves
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper

Instruction

  • Heat oil over medium-high heat in a large pot. Add garlic, onion, celery, carrots, parsnips, sweet potatoes and peppers. Cook and stir for 10 - 15 minutes, stirring frequently.
  • Stir in the undrained tomatoes. Add the garbanzo beans. 
  • Pour the vegetable broth and water over the vegetables. Stir in the bay leaves, seasoning, salt and pepper. 
  • Add the chopped spinach, stir and bring to a low boil. Reduce heat, cover, and simmer for 45 minutes or until the vegetables are tender. 
  • Taste and re-season as desired. Serve hot.