Chickpea Soup

Ingredients

Instructions

1. 1

   Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Add 1 chopped onion, 3 chopped carrots, 3 chopped celery stalks. Cook 8 minutes until softened.

2. 2

   Add 5 minced garlic cloves, 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried), 1 teaspoon dried thyme, ¼ teaspoon red pepper flakes. Cook 1 minute.

3. 3

   Add 1 can (28 oz) of crushed tomatoes, 2 cans (15 oz each) of chickpeas (drained), 6 cups of vegetable stock, 1 bay leaf, 1.5 teaspoons salt, ½ teaspoon black pepper. Bring to a boil.

4. 4

   Reduce heat and simmer 20-25 minutes. The vegetables should be tender and the soup slightly thickened.

5. 5

   For creamier soup: blend 1-2 cups of the soup with an immersion blender (or in a regular blender), then return to the pot. This thickens naturally without cream.

6. 6

   Stir in 3 cups of fresh baby spinach (wilts in 60 seconds), juice of 1 lemon, ¼ cup of chopped fresh parsley. Taste and adjust salt. Serve with crusty bread, a drizzle of olive oil, and a sprinkle of grated Parmesan or feta.