Middle Eastern Bean Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 ½ cups chopped onion
• 1 cup chopped carrot
• 2 cloves garlic, minced
• 1 tablespoon za’atar (see Tips)
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried
• ¼ teaspoon salt
• 4 cups low-sodium chicken broth
• 1 (15 ounce) can butter beans, rinsed
• 1 (15 ounce) can chickpeas, rinsed
• ¾ cup cooked crumbled merguez sausage (see Tips)
• 1 cup chopped tomato
• 1 cup chopped zucchini
• 1 tablespoon lemon juice

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