Ingredients

4 15oz cans diced tomatoes
1 15oz can garbanzo beans
3 large carrots, diced
5 large stalks celery, diced
1 freezer bag full of garden green beans
1 quart chicken broth
2 medium onions, diced
4 tablespoons dried oregano
2 tablespoons thyme
1 tablespoon rosemary
2 tablespoons ground black pepper
2 tablespoons himalayan pink salt
1 tablespoon vegetable oil
4 cloves of garlic, minced

Directions

1. Heat the oil in a large pot set to HIGH. Toss in the carrots, onions, and celery with a pinch of salt and cook down until the onions are translucent
2. Add the garlic and sautee another few minutes.
3. Add the tomatoes and the broth, the bring to a boil. Once at temperature, add the green beans and chickpeas, bring the pot back to a boil, then let simmer for at least fifteen minutes.
4. While simmering, add the herbs and spices, and make sure to stir occasionally to keep the bottom from burning. Salt and pepper to taste.

Notes

Serve in a bowl with crunchy carbs.

Put whatever the fuck you want in the soup, just make sure to add enough oregano to make it taste like Olive Garden.