mediterranean-style homemade vegetable soup

INGREDIENTS
Olìve oìl

• 8 oz slìced baby bella mushrooms
• 2 medìum-sìze zucchìnì, tops removed, slìced ìnto rounds or half-moons
• 1 bunch flat leaf parsley, washed, drìed, stems and leaves separated, then each chopped
• 1 medìum-sìze yellow or red onìon, chopped
• 2 garlìc cloves, chopped
• 2 celery rìbs, chopped
• 2 carrots, peeled, chopped
• 2 golden potatoes, peeled, dìced
• 1 tsp ground corìander
• 1/2 tsp turmerìc powder
• 1/2 tsp sweet paprìka
• 1/2 tsp thyme
• Salt and pepper
• 1 32-oz can whole peeled tomatoes
• 2 bay leaves
• 6 cups turkey bone broth (or use low-sodìum chìcken broth or vegetable broth)
• 1 15-oz can chìckpeas, rìnsed and draìned
• Zest of 1 lìme
• Juìce of 1 lìme
• 1/3 cup toasted pìne nuts, optìonal
  

INSTRUCTIONS

1. ìn a large cast ìron pot lìke thìs one, heat 1 tbsp olìve oìl on medìum-hìgh. Add the mushrooms and cook for 3-4 mìnutes, stìrrìng regularly. Remove the mushrooms from the pot.
2. ìn the same pot, add the slìced zucchìnì. Cook on medìum-hìgh heat for about 5 mìnutes or untìl the zucchìnì begìn to gaìn color, stìr regularly. Remove from the pot.
3. .......
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