Easy Italian Chickpea Soup with Tomato and Rosemary

This simple Italian chickpea soup recipe with tomato, spinach, and rosemary is healthy, nutritious, comforting and easy to make. This gluten free soup will be a hit with the whole family!

INGREDIENTS

– Olive oil – Onion – Carrots – Stalks – Cloves garlic

Step-by-step instructions!

Follow our easy instructions for success!

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Heat oil on medium heat in a large pot or Dutch oven. Stir in the carrots, celery, onion, and garlic. Sauté until tender and fragrant, about 6 to 8 minutes.

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Add the broth, canned tomatoes, chickpeas, salt, and pepper. Add the rosemary, basil and bay leaves. Cover and cook on low for 30 minutes.

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Add the spinach. Cover and simmer until wilted, about 2 minutes.

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Remove the bay leaves, rosemary sprig, and season to taste with salt and black pepper. Ladle soup into bowls and top with parmesan cheese if desired.

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The soup can be frozen easily (will keep in the freezer for up to 4 months), or kept in an air tight container in the fridge for a few days.

NOTES

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