SOUP: "Chickenpea" Tomato Soup

Main Courses

Ingredients

• 1 tablespoon Herbes de Provence Olive Oil
• 1 large onion, diced small pieces
• 4 celery branches, diced small pieces
• 2 carrots, diced small pieces
• 2 cloves garlic, chopped
• Coarse salt and ground pepper
• 1 can of chickpeas, drained and rinsed
• 1 can of diced tomatoes or 4 fresh diced roma tomatoes
• ¼ cup of fresh basil, thinly sliced
• 1 ½ cup of chicken or vegetable broth
• ¼ cup of parmesan cheese
• 2 bay leaves
• 1 cup of spinach

Directions

1. Heat 1 tablespoon Herbes of Provence Olive Oil in a medium pot over medium heat.
2. Add diced onion, celery, carrots and chopped garlic cloves; season with coarse salt and ground pepper. Cook, stirring frequently, until onion begins to soften, 5 to 7 minutes.
3. Add chickpeas and can of  tomatoes with juice (or diced tomatoes), broth, basil and parmesan cheese. Add Salt and pepper as needed. Simmer 6 to 8 minutes then add bay leaves and spinach. Once spinach cooks down soup is ready to serve.
4. Optional – drizzle fresh Herbes of Provence Olive Oil on soup when served.