115ozcan garbanzo beans, preferably no-salt added,(or any other beans)
3/4tspsalt,or to taste
1tspground black pepper, or to taste,(preferably freshly milled)
Instructions
Heat the oil on medium heat. Then add onions and garlic. Cook until onions are translucent (about 2 minutes).
Add celery; cook until soft around edges (~5-7 minutes). Then add chopped butternut squash and carrots; cook until soft (~5 minutes)
Add crushed tomatoes, bay leaf, fresh (or dried) rosemary, vegetable broth, salt, and ground pepper. If there is not enough broth at hand, add half broth and half water (about 3 cups each). Let the soup simmer on medium heat for about 35-40 minutes.
Drain and rinse the garbanzo beans out of the can and add them to the soup. Add spinach and thyme. Cook for another 10-15 minutes. Enjoy!
Notes
*the amount of dried herbs can vary depending on their age and storage conditions. Add more if you like your herbs to appear in the soup. *If the soup is too hearty for kids, coarsely blend half of the soup and remix.*Nutrition information is an estimate and can change if high-sodium broth, tomatoes, and beans are used. This recipe uses homemade vegetable broth with no salt added, low-sodium crushed tomatoes, and no-salt-added garbanzo beans. Make it flexible
replace rosemary with 1/4 cup of chopped fresh basil (or 1 tbsp dried)
replace celery with zucchini and/or green beans. Just add it at the same time as carrots and butternut squash.
I have not tried it, but you can replace the butternut squash with any other type.
replace spinach with other greens, swiss chard works well