Italian Vegetable Soup

While a friend mentioned she was struggling to move beyond this year’s flu virus, I made a point to declare the day a nourishing soup holiday and immediately went to the kitchen to create a healing bowl of goodness for her.

With butternut squash seed oil's unique and nutty flavor, I created a vegan soup of earthy chickpeas, sweet sauteed onions, fresh spinach, and tangy tomatoes simmered in a savory Italian seasoned broth.

Cozy, comforting, and truly a delicious remedy for regeneration.

Italian Vegetable Soup

1 Tbs. Butternut Squash Seed Oil

1 yellow onion, peeled and chopped

2 cloves garlic, peeled, smashed, and minced

1 Tbs. Italian Bouillon paste

kosher salt and pepper

1 14oz. can chickpeas, rinsed and drained

14 oz. cherry tomatoes

4-6 cups water (depending on how strong and rich you want the soup to be…)

3 cups fresh baby spinach

Over low heat, sauté the chopped onions in the squash seed oil with the bouillon paste, salt, and pepper. Stir regularly.

Once the onion begins to “transluce,” add the chickpeas and tomatoes.

Stir a bit and add the water.

Bring to a rolling boil for 3 minutes.

Reduce to a simmer.

Stir in the fresh spinach and heat until wilted.

Serve steamy hot or reheat for even better flavor.