INGREDIENTS:
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 can (14.5 ounces) diced tomatoes, undrained
4 cups vegetable broth
1 can (15 ounces) chickpeas, drained and rinsed
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
2 cups fresh spinach
Optional: grated Parmesan cheese for serving
DIRECTIONS:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced carrots and celery to the pot, cooking for another 5-7 minutes until they begin to soften.
Pour in the diced tomatoes with their juice, vegetable broth, chickpeas, oregano, and basil. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
Just before serving, stir in the fresh spinach and cook until wilted, about 2 minutes.
Ladle the soup into bowls and top with grated Parmesan cheese if desired. Serve warm.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 180 kcal | Servings: 6 servings
