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
6 servings
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
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!