2large carrotspeeled and diced into small half moons
2large stalks celerydiced into small half moons
4garlic clovespeeled and finely minced or pressed
64ounces8 cups low-sodium vegetable broth, plus water if necessary
1large zucchinidiced small
1large yellow squashdiced small
2cupssliced mushroomsbaby portobello, white, or your favorite
one 15-ounce can garbanzo beansdrained and rinsed (I use no-salt added; cannellini or great northern beans may be substituted)
3bay leaves
1teaspoondried oregano
½teaspoondried thyme
2 to 3teaspoonsKosher saltor to taste
1teaspoonfreshly ground black pepperor to taste
⅓cupfresh Italian flat-leaf or regular parsleyfinely minced
1tablespoonlemon juiceoptional (brightens up the flavor)
1tablespoonapple cider vinegaroptional (brightens up the flavor)
pinchsugaroptional and to taste (balances acidity and rounds out the flavor)
Instructions
To a large Dutch oven or stockpot, add the oil, onion, carrots, celery, and sauté over medium-high heat for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
Add the garlic and sauté for another 1 to 2 minutes. Stir intermittently.
Add the broth, zucchini, yellow squash , mushrooms, garbanzo beans, bay leaves, oregano, thyme, 1 teaspoon salt, pepper, and bring to a boil.
Allow mixture to boil gently for about 5 minutes or until vegetables are tender. Remove bay leaves.
Turn the heat to low and add the parsley, optional lemon juice and/or apple cider vinegar, optional sugar, stir to combine, and taste soup.Add additional salt, pepper, or spices, to taste. Amount of salt will vary based on how salty the brand of vegetable broth used is, how salty the beans are, and personal preference.
Serve immediately.
Notes
At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay, noting you can always adjust the salt and seasoning levels.
Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.