Ingredients
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1 -2 tablespoon olive oil
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1 onion, peeled and chopped (6oz)
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1 teaspoon salt
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4 garlic cloves, peeled and minced
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2 carrots, peeled and chopped (6-8oz)
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4 roma tomatoes, seeded and chopped (12oz) or 1 (14 1/2 ounce) can diced tomatoes, drained
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2 (15 ounce) cans artichoke hearts, drained, rinsed, and quartered
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1 (15 ounce) can garbanzo beans, drained and rinsed
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2 (15 ounce) cans reduced-sodium chicken broth or 2 (15 ounce) cans vegetable broth
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1 tablespoon fresh sage, chopped
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1 teaspoon fresh lemon juice
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salt, to taste
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black pepper, to taste
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1/4-1/2 teaspoon red chili pepper flakes
Instructions
- Set a 4-to 6 quart pot over medium high heat.
- Add oil, onion and salt. Stir often until onion becomes translucent, about 3 minutes.
- Add garlic and chile flakes. Stir until garlic softens, 1 to 2 minutes.
- Add carrots, tomatoes, artichoke hearts, garbanzos, and broth.
- Bring to a boil, then reduce heat. Cover and simmer until carrots are tender when pierced, about 15 minutes.
- Season with sage, lemon juice, salt and pepper to taste.
- For Vegan/Vegetarian do not use the chicken broth option.