👩‍🍳 Why This Recipe Works

– Healthy and Nutritious – Easily Made Vegan – Gluten-Free – Simple Recipe – Hearty and Satisfying – Warm and Comforting


How to make Italian Chickpea Soup


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.


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


Add 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 soup into bowls and top with parmesan cheese if desired.

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