The flavor of this Italian chickpea soup is so delicious, easy to pull together, full of healthy vegetables, and packed with lean protein!
This chickpea tomato soup recipe is great for lunch or serve it with some crusty bread and a salad for an easy weeknight meal.
Heat oil on medium heat in a large pot or Dutch oven. Stir in the carrots, celery, onion, and fresh garlic. Sauté until tender and fragrant, about 6 to 8 minutes.
Add the broth, canned tomatoes, chickpeas, salt, and pepper. Add the rosemary, basil, and bay leaves.
Cover and cook the vegetable chickpea soup on low for 30 minutes.
Stir in the spinach, cover, and simmer until wilted about 2 minutes.
Remove the bay leaves, rosemary sprig, and season to taste with salt and black pepper. Ladle this vegetable soup with chickpeas into bowls and top with parmesan cheese.