CHICKPEA TOMATO SOUP WITH ROSEMARY

INGREDIENTS

  • 1 tsp olive oil
  • 1/2 cup chopped onion
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 2 garlic cloves, minced
  • 2 (15 oz) cans chickpeas, rinsed and drained
  • 1 (28 oz) can crushed tomatoes
  • 3 cups reduced sodium chicken broth (or vegetable broth for vegetarians)
  • 1 fresh rosemary sprig
  • 2 bay leaves
  • 2 tbsp chopped fresh basil
  • fresh black pepper, to taste
  • 2 cups fresh baby spinach
  • 1/4 cup shredded parmesan cheese, plus extra optional for garnish

INSTRUCTIONS

CROCK POT VERSION

  1. Heat oil in a large nonstick skillet over medium heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 6 to 8 minutes. Transfer to the crock pot along with the broth, tomatoes, chickpeas, parmesan cheese, and pepper. Add the rosemary, bay leaves and basil, cover and cook on low for 6 hours.
  2. When done add the spinach. Remove bay leaves, rosemary sprig and season to taste with salt and black pepper. Ladle soup into bowls and top with extra parmesan cheese if desired.

STOVE TOP VERSION

  1. Heat oil in a large pot or Dutch oven over medium heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 6 to 8 minutes. Add the broth, tomatoes, chickpeas, parmesan cheese, and pepper. Add the rosemary, basil and bay leaves, cover and cook on low 30 minutes. Add the spinach, cover and simmer until wilted, about 2 minutes.
  2. Remove the bay leaves, rosemary sprig, and season to taste with salt and black pepper. Ladle soup into bowls and top with extra parmesan cheese if desired.

INSTANT POT VERSION

  1. Follow same recipe as above except cook 15 minutes high pressure, natural release.

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