Ingredients:

  • 2 tbsp Virgin Coconut Oil
  • 1 Large Yellow Onion, diced small
  • 3 Carrots, peeled and sliced into rounds
  • 2 Celery Stalks, chopped
  • 4 Cloves Garlic, minced
  • 2 Large Yukon Gold Potatoes, cubed into 1/2 inch pieces
  • 1 cup Fresh Green Beans, trimmed and halved
  • 1 can (15 oz) Chickpeas, drained and rinsed
  • 0.5 cup Plain Tomato Sauce
  • 6 cups Low-Sodium Vegetable Broth
  • 2 cups Fresh Baby Spinach
  • 1 tsp Dried Oregano
  • 1 tsp Dried Thyme
  • 1 tbsp Fresh Lemon Juice
  • 0.5 tsp Sea Salt
  • 0.25 tsp Cracked Black Pepper

Instructions:

  1. Heat the coconut oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, sliced carrots, and chopped celery. Sauté for 8 minutes until the onions are translucent and the carrots have softened slightly.
  2. Stir in the minced garlic, dried oregano, and dried thyme. Cook for 60 seconds until the mixture is fragrant.
  3. Clear a small space in the center of the pot and add the tomato sauce. Let it sit and sizzle for 2 minutes until it reduces and turns a deep mahogany color to build umami depth.
  4. Pour in the vegetable broth and add the cubed potatoes, green beans, and chickpeas. Bring the mixture to a gentle boil.
  5. Reduce heat to low and simmer for 20 minutes, or until the potatoes are fork-tender.
  6. Stir in the fresh baby spinach and lemon juice. Let the spinach wilt for 30 seconds. Season with sea salt and cracked black pepper to taste.