1. Set a 4-to 6 quart pot over medium high heat. 2. Add oil, onion and salt. Stir often until onion becomes translucent, about 3 minutes. 3. Add garlic and chile flakes. Stir until garlic softens, 1 to 2 minutes. 4. Add carrots, tomatoes, artichoke hearts, garbanzos, and broth. 5. Bring to a boil, then reduce heat. Cover and simmer until carrots are tender when pierced, about 15 minutes. 6. Season with sage, lemon juice, salt and pepper to taste. 7. For Vegan/Vegetarian do not use the chicken broth option. ---------------------------------------------------------------------------
Nutrition
Ingredients
