Hearty Vegetable Soup-The Little Shop of Olive Oils

Hearty Vegetable Soup


  • 2 tablespoons Premium Extra Virgin Olive Oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 medium zucchinis, chopped
  • 2 cups butternut squash, peeled and cubed
  • 1 cup dried lentils, rinsed and drained
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 can (14 ounces) diced tomatoes
  • 4 cups vegetable broth
  • 2 cups water
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper, to taste
  • Fresh herbs for garnish (optional)


  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.
  • Add the minced garlic to the pot and sauté for an additional minute until fragrant.
  • Add the chopped zucchini and cubed butternut squash to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
  • Stir in the dried lentils and cook for another minute.
  • Add the canned chickpeas and diced tomatoes, including their juices.
  • Pour in the vegetable broth and water. Bring the soup to a boil.
  • Once boiling, reduce the heat to a simmer and add the dried thyme and rosemary. Season with salt and pepper to taste.
  • Cover the pot with a lid and let the soup simmer for about 25-30 minutes, or until the lentils and vegetables are tender.
  • Taste and adjust seasoning if necessary. If the soup is too thick, you can add more water or broth to reach your desired consistency.
  • Serve hot, garnished with fresh herbs if desired.
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