Ingredients
Extra-virgin olive oil
3-4 cups chicken stock (your preference)
3-6 medium garlic cloves, finely diced
About 1 small onion
2 medium stalks celery, diced
2-4 carrots, sliced
1 tablespoon finely chopped rosemary or thyme leaves OR Italian Seasoning**
1 (14-ounce) can garbanzo beans, drained and rinsed
1 (14 1/2-ounce) can diced tomatoes (optional)
1-2Â small-diced zucchini
Diced kale (optional)
One small diced potato (optional)
Salt and freshly ground black pepper to taste
season such as Italian Seasoning or Oregano, Thyme, Basil and/or Sage**
Preparation
Heat 2-4 tablespoons of oil in a large pot over medium heat. Once the oil is hot but not smoking, cook the onions, celery, carrots, and diced potato if using, until they are softened but not fully cooked. After that, add the garlic and cook for approximately one minute, being cautious not to let the garlic burn.
Add the beans, tomatoes, and kale if using. Season with salt, pepper and other seasonings. Add the chicken stock and bring to a slight boil. Simmer until the vegetables are soft, 8 to 10 minutes, stirring occasionally to prevent browning. Add the zucchini, reduce to a simmer, and continue cooking for a few more minutes. Careful not to over cook the zucchini, it will turn to mush! Season generously with pepper.
Feel free to experiment with the seasoning. You can't go wrong. If you prefer oregano over rosemary, feel free to make the switch! For those who are new to cooking, Italian seasoning is a fantastic choice. The beauty of seasonings is that precise measurements are not crucial. Remember, you can always add more, but you can't take away, so begin with small amounts and gradually adjust until it suits your taste perfectly.