Chickpea Tomato Soup

Ingredients

• 1 tablespoon Herbes de Provence Olive Oil
• 1 large onion, diced into small pieces
• 4 celery stalks, diced into small pieces
• 2 carrots, diced into small pieces
• 2 cloves garlic, chopped
• Coarse salt and ground pepper, to taste
• 1 can chickpeas, drained and rinsed
• 1 can diced tomatoes (with juice) or 4 fresh Roma tomatoes, diced
• ¼ cup fresh basil, thinly sliced
• 1½ cups chicken or vegetable broth
• ¼ cup Parmesan cheese
• 2 bay leaves
• 1 cup spinach

Directions

1. Heat the Herbes de Provence Olive Oil in a medium pot over medium heat.
2. Add the onion, celery, carrots, and garlic. Season with coarse salt and ground pepper.
3. Cook, stirring frequently, until the onion begins to soften, 5–7 minutes.
4. Add the chickpeas, diced tomatoes (with juice), broth, basil, and Parmesan cheese.
5. Season with additional salt and pepper as needed.
6. Simmer for 6–8 minutes.
7. Add the bay leaves and spinach.
8. Cook until the spinach wilts and cooks down.
9. Remove bay leaves and serve warm.

Optional: Drizzle with fresh Herbes de Provence Olive Oil just before serving.