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SOUP: Chickpea Tomato Soup

Main Courses


  • 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 garlic cloves, chopped
  • 1 can chickpeas, drained and rinsed
  • 1 can diced tomatoes or 4 fresh diced roma tomatoes
  • 1/4 cup fresh basil, thinly sliced
  • 1 1/2 cups chicken or vegetable broth
  • 1 1/2 cups parmesan cheese
  • 2 bay leaves
  • 1 cup spinach
  • coarse salt
  • ground pepper


  1. Heat one tablespoon Herbes de Provence Olive Oil in a medium pot over medium heat.
  2. Add diced onion, celery, carrots, and garlic; season with salt and pepper. Cook stirring frequently, until onion begins to soften, 5 to 7 minutes.
  3. Add chickpeas and tomatoes with juice (or diced tomatoes), broth, basil, and parmesan cheese. Add salt and pepper as needed. Simmer 6 to 8 minutes.
  4. Add bay leaves and spinach. Once spinach cooks down, soup is ready to serve.

Optional:  Drizzle fresh Herbes de Provence on soup when served.