Directions
1
Heat oil in a big pot on medium, once hot, add in the onions, carrots, celery and garlic. Saute for 6-8 mins.
2
Add the diced tomatoes, vegetable broth, bay leaves, dried basil, dried rosemary, salt, and pepper. On medium, cover pot and boil for 15 mins.
3
Once soup has been boil for 15 minutes, take an immersion blender and blend soup until smooth.
4
Add the chickpeas, cover pot, and boil for another 10 minutes. Once 10 minutes are up, add the spinach and cover pot for the last 5 minutes or until spinach is completely wilted. Enjoy warm with a slice of bread!
Ingredients
1 tsp avocado oil
½ cup onion (diced)
½ cup celery (diced)
½ cup carrots (diced)
3 garlic cloves (minced)
2 cans diced tomatoes (15.5 oz)
3 cups vegetable broth
2 bay leaves
1 tbsp dried basil
½ tbsp dried rosemary (if you have fresh - 1 twig)
1 tsp salt
1 tsp black pepper
2 cans garbanzo beans (15 oz)
2 cups baby spinach
Nutrition Facts
6 servings
Serving size
1/6 serving
- Amount per serving
- Calories188
- % Daily Value *
- Total Fat 1g2%
- Saturated Fat 0g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 1037mg46%
- Total Carbohydrate 31g12%
- Dietary Fiber 11g40%
- Total Sugars 5g
- Protein 9g
- Potassium 390mg9%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
1 tsp avocado oil
½ cup onion (diced)
½ cup celery (diced)
½ cup carrots (diced)
3 garlic cloves (minced)
2 cans diced tomatoes (15.5 oz)
3 cups vegetable broth
2 bay leaves
1 tbsp dried basil
½ tbsp dried rosemary (if you have fresh - 1 twig)
1 tsp salt
1 tsp black pepper
2 cans garbanzo beans (15 oz)
2 cups baby spinach