Chickpea Tomato Soup

Ingredients

1 tablespoon of Herbes of 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

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

Instructions

Heat 1 tablespoon Herbes of Provence Olive Oil in a medium pot over medium heat. 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. Add 1 can chickpeas, drained and rinsed, and 1 can diced 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. Optional – drizzle fresh Herbes of Provence Olive Oil on soup when served.