Chickpea Minestrone Soup

A delicious, hearty soup that you won’t get enough of!

2 TBS olive oil
½ small yellow onion, finely diced
3 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, sliced
2 small yukon potatoes (200g), diced into small cubes
2 cups (480ml) chickpea broth or vegetable broth
1 cup (240ml) water
1 28 oz (800g) can of crushed San Marzano tomatoes
1 TBS dried oregano
2 cups cooked chickpeas (340g)
2 to 3 TBS fish sauce
salt and pepper to taste
chopped fresh basil (optional)

View the full recipe at Healthy Nibbles & Bits →