Potato, Mushroom, and Chickpea Soup

1.Heat olive oil in a large pot over medium heat.

2.Add the onion, garlic, carrots, and celery. Sauté for 5 minutes, until the vegetables start to soften.

3.Pour in the vegetable broth and water. Add the dried thyme, dried rosemary, bay leaf, salt, and black pepper. Stir well to combine.

4.Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 15 minutes.

5.Add the diced potatoes, chickpeas, cremini mushrooms, frozen peas, and chopped parsley to the pot. Stir to combine.

6.Cover the pot again and simmer for an additional 15 minutes, or until the potatoes are tender.

7.Remove the bay leaf from the soup. Taste and adjust the seasoning if needed.

8.Serve the potato, mushroom, and chickpea soup hot. Enjoy!