Spiralized Zucchini Vegetable Noodle Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 2 carrots, chopped
• ½ teaspoon sea salt
• 1 (28-ounce) can fire roasted diced tomatoes
• 3 garlic cloves, minced
• 3 sprigs chopped fresh rosemary (about 2 tablespoons)
• 15 to 20 thyme sprigs, tied in a bundle
• 6 cups vegetable broth
• 3 cups cooked cannellini beans, drained and rinsed
• 1½ cups chickpeas, drained and rinsed
• 1 medium sweet potato, spiralized
• 2 medium zucchini, spiralized
• freshly ground black pepper, to taste
• parmesan cheese and/or pesto, optional for serving

Instructions

1. Heat the oil in a large pot over medium heat. Add the onion, carrots, and ½ teaspoon of salt and pepper. Stir and cook until the onion is soft, about 8 minutes. Add the tomatoes, garlic, rosemary, and thyme. Stir, and then add the broth, beans, chickpeas, and the sweet potato and zucchini noodles. Simmer for 20 to 30 minutes or until the vegetables are soft.
2. Season to taste and serve with freshly grated parmesan cheese or dollops of pesto, if desired.