Step 1

Heat a large pot over medium and add oil.

Step 2

Add leeks and garlic and sauté about 5 minutes, stirring often. Add celery, zucchini, green beans and peas and stir. After a minute or two, add in cilantro, parsley, salt and pepper.

Step 3

Add vegetable broth and bring to a boil. Reduce heat to a simmer, cover, and cook for 20 minutes.

Step 4

After 20 minutes, add in lemon juice, leafy greens and garbanzo beans and cook a few more minutes, until greens are wilted.

Step 5

Meanwhile, add all herbed oil ingredients to a blender or food processor and blend until smooth and well incorporated.

Step 6

Serve soup with a drizzle of oil over top and enjoy!