Vegetable Soup

themediterraneandish.com

Debbie

Extra Virgin Olive oil, I used Private Reserve Greek EVOO

8 oz sliced baby bella mushrooms

1 bunch flat leaf parsley, washed, dried, stems and leaves separated, then each chopped

1 medium-size yellow or red onion, chopped

2 garlic cloves, chopped

2 celery ribs, chopped

2 carrots, peeled, chopped

2 medium zucchini, tops removed, sliced into rounds or half-moons or diced

2 golden potatoes, peeled, small diced

1 teaspoon ground coriander

½ teaspoon turmeric powder

½ teaspoon sweet paprika

Salt and pepper

1 (15-ounce) can chickpeas, rinsed and drained

1 (32-ounce) can whole peeled tomatoes

2 bay leaves

½ teaspoon dry thyme

6 cups low-sodium vegetable or chicken broth

Zest of 1 lime

Juice of 1 lime

⅓ cup toasted pine nuts, optional

Directions at themediterraneandish.com

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