Directions
Heat oil in a big pot on medium, once hot, add in the onions, carrots, celery and garlic. Saute for 6-8 mins.
Add the diced tomatoes, vegetable broth, bay leaves, dried basil, dried rosemary, salt, and pepper. On medium, cover pot and boil for 15 mins.
Once soup has been boil for 15 minutes, take an immersion blender and blend soup until smooth.
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
Serving Size 1/6 serving
Servings 6
- Amount Per Serving
- Calories 188
- % Daily Value *
- Total Fat 1g2%
- Saturated Fat 0g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 1037mg44%
- Potassium 390mg12%
- Total Carbohydrate 31g11%
- Dietary Fiber 11g44%
- Sugars 5g
- Protein 9g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Heat oil in a big pot on medium, once hot, add in the onions, carrots, celery and garlic. Saute for 6-8 mins.
Add the diced tomatoes, vegetable broth, bay leaves, dried basil, dried rosemary, salt, and pepper. On medium, cover pot and boil for 15 mins.
Once soup has been boil for 15 minutes, take an immersion blender and blend soup until smooth.
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!