Description
A hearty and flavorful Tuscan chickpea soup that warms you up.
Ingredients
Scale
- 1 can chickpeas (15 oz), drained and rinsed
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can diced tomatoes (14.5 oz)
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 2 cups spinach, chopped
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté until soft.
- Stir in garlic and cook for 1 minute.
- Add chickpeas, diced tomatoes, vegetable broth, oregano, and basil.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in spinach and cook until wilted.
- Season with salt and pepper.
Notes
- Serve with crusty bread.
- Store leftovers in the fridge for up to 3 days.
- This soup freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Tuscan Chickpea Soup, Vegan Soup, Italian Soup