Ingredients:

  • 2 tablespoons olive oil (30ml)
  • 1 medium yellow onion, diced (approx. 1 cup)
  • 2 carrots, peeled and diced (approx. 1 cup)
  • 2 celery stalks, diced (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes (optional)
  • 6 cups vegetable broth (1.4 liters)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1 cup green beans, trimmed and cut into 1-inch pieces (approx. 100g)
  • 1 cup frozen peas (approx. 100g)
  • 1 cup cooked brown or green lentils, rinsed and drained (approx. 200g)
  • 1 (15 ounce) can chickpeas, rinsed and drained (425g)
  • 1 cup chopped spinach
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes.
  2. Stir in garlic, thyme, rosemary, and red pepper flakes (if using). Cook for 1 minute more until fragrant.
  3. Pour in vegetable broth and add diced tomatoes (with their juice). Bring to a simmer.
  4. Add green beans, peas, lentils, and chickpeas to the pot. Simmer for 20 minutes, or until the vegetables are tender.
  5. Stir in spinach during the last minute of cooking, until wilted.
  6. Season with salt and pepper to taste. Garnish with fresh parsley before serving.