Description
This soup is chock full of veggies and beans, and quick enough for a weeknight meal. You won’t miss the meat in this recipe, thanks to the Chicken of the Woods mushrooms, which add a similar texture and flavor to chicken!
Ingredients
Units
Scale
- 3 medium Carrots, sliced
- 2 small Zucchini, sliced
- 2 small Yellow Squash, sliced
- 6 cloves Garlic, minced
- 3 stalks Celery, chopped
- 2 Tbsp. Olive Oil
- 1 can (28 oz.) Diced Tomatoes
- 1 can (15 oz.) Garbanzo Beans, drained and rinsed
- 2 cups Sliced Chicken of the Woods Mushrooms
- 3 cans (15oz) Reduced Sodium Chicken Broth
- 1 tsp. Thyme
- 1/2 tsp. Rosemary
- 1 tsp. Sea Salt
- 1/2 tsp. Ground Pepper
- 1 cup. Parmesan Cheese, shredded
Instructions
- In a large stock pot, heat olive oil until shimmering. Pour all pre-sliced vegetables into pot and stir to coat in olive oil. Allow vegetables to soften for about five minutes, stirring occasionally. Stir in garlic.
- Once vegetables have softened and garlic is fragrant, pour in diced tomatoes with juice. Stir to incorporate.
- Add in garbanzo beans that have been drained and rinsed from can.
- Add in Chicken of the Woods mushrooms and stir.
- Pour in chicken broth, thyme, rosemary, salt and pepper.
- Allow soup to come to simmer. Simmer for 20-25 minutes. Serve, topping with shredded parmesan cheese.