- 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
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. Drizzle fresh Herbes of Provence Olive Oil on soup when served.
