hearty moroccan vegetable soup

By Nancy Wekselbaum
hearty moroccan vegetable soup

ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 cup diced, peeled carrot
  • 1 cup diced onion
  • ½ cup diced celery
  • 2 cloves garlic, minced
  • 3 cups reduced-sodium chicken broth
  • 1 can (14.5 ounces) petite diced tomatoes, undrained
  • 1 jar THE GRACIOUS GOURMET MOROCCAN RATATOUILLE
  • 4 cups baby spinach leaves, chopped
  • 1 can (15 ounces) garbanzo beans, drained
  • Grated Parmesan cheese
  • Salt and freshly ground black pepper

instructions

  1. Heat olive oil in 4-quart saucepan over medium heat. Add carrot, onion, celery and garlic; cook until onion is tender. Add chicken broth, tomatoes and THE GRACIOUS GOURMET MOROCCAN RATATOUILLE.
  2. Bring to a boil, reduce heat to low, cover and simmer 20 minutes.
  3. Stir in spinach and garbanzo beans. Cover and simmer 15 – 20 minutes.
  4. Stir in 2 tablespoons grated Parmesan cheese.
  5. Season to taste with salt and pepper.

Serve hearty vegetable soup immediately, passing extra Parmesan cheese at the table.

Posted in Soups