Chickpea and Bean Soup

theclevermeal.com

Heather

2 tablespoon extra virgin olive oil

1 onion, diced

2 carrots, peeled and diced

2 celery ribs, sliced or diced

4 garlic cloves, minced

1 teaspoon dried thyme

½ teaspoon dried rosemary

½ teaspoon dried basil

½ teaspoon red pepper/chili flakes, or to taste

2 cans (15 oz each) Beans (I prefer cannellini, but you can use your fav beans)

2 cans (15 oz each) chickpeas

3 cups (720 ml) low-sodium vegetable broth

1 teaspoon salt, or to taste

⅛ teaspoon black pepper, or to taste

2 tablespoon fresh parsley, chopped

1 to 2 tablespoons fresh lemon juice, or to taste

Directions at theclevermeal.com

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