Soup: United States – Sunny Lemon-Thyme Chickpea Broth Soup

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

2 tbsp (30 ml) extra-virgin olive oil, plus more for finishing
1 medium yellow onion, finely chopped
1 rib celery, small dice
1 small carrot, small dice
1 small garlic clove, thinly sliced
1 / 4 tsp crushed red pepper flakes
2 cans (15 oz / 425 g each) chickpeas, drained and rinsed
5 cups (1.2 L) low-sodium vegetable broth
1 tsp finely grated lemon zest (or a wide strip of zest)
6 fresh thyme sprigs (or 1 tsp dried thyme)
1 bay leaf
2 cups (60 g) baby spinach
2 to 3 tbsp fresh lemon juice, to taste
3 / 4 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
1 to 2 tbsp chopped fresh chives or parsley (garnish)

Instructions

Warm the olive oil in a pot over medium heat. Add onion, celery, and carrot; cook, stirring, until softened and translucent, 6 to 8 minutes.
Stir in the sliced garlic and crushed red pepper; cook 30 seconds until fragrant.
Add chickpeas, vegetable broth, lemon zest, thyme, and bay leaf. Bring to a simmer, then reduce heat and cook gently for 12 to 15 minutes.
Using a spoon or potato masher, lightly mash a cup of the chickpeas in the pot to thicken the broth slightly.
Stir in the baby spinach and cook just until wilted, 1 to 2 minutes. Discard thyme stems and bay leaf.
Off the heat, stir in lemon juice. Season with salt and several grinds of black pepper to taste.
Ladle into bowls, drizzle with a little olive oil, and finish with chopped chives or parsley. Serve alongside the garlic–Parmesan breadsticks.