Vegetable and Chicken Mushroom Soup

Ingredients

• 2 Tablespoons Olive Oil
• 3 whole Carrots, Sliced
• 2 whole Small Zucchini, Sliced
• 2 whole Small Yellow Squash, Sliced
• 3 stalks Celery, Sliced
• 6 cloves Garlic, Minced
• 1 can (28 Oz. Size) Diced Tomatoes
• 1 can (15 Oz. Size) Garbanzo Beans, Drained And Rinsed
• 2 cups Mushrooms, Chicken Of The Woods Or Other Variety
• 3 cans (14.5 Oz. Size) Reduced Sodium Chicken Broth
• 1 teaspoon Thyme
• ½ teaspoons Rosemary
• 1 teaspoon Sea Salt
• ½ teaspoons Ground Pepper
• 1 cup Shredded Parmesan, For Topping

Preparation 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 5 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. Add in Chicken of the Woods mushrooms and stir.

Pour in chicken broth, thyme, and rosemary. Season to taste with salt and pepper. Allow soup to come to simmer. Simmer for 25 minutes.

Serve topped with shredded parmesan cheese.