Chickpea Tomato Soup:

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Ingredients:

• 1 tablespoon of Herbs de Provence Olive Oil
• 1 large onion, diced small pieces
• 4 celery branches, diced small pieces
• 2 carrots, diced small pieces
• 2 cloves garlic, chopped
• Coarse salt and ground pepper
• 1 can of chickpeas
• 1 can of diced tomatoes or 4 fresh diced roman tomatoes
• ¼ cup of fresh basil, thinly sliced
• 1 ½ cup of chicken or vegetable broth
• ¼ cup of parmesan cheese
• 2 bay leaves
• 1 cup of spinach

Preparation:

Heat 1 tablespoon Herbs de Provence Olive Oil in a medium pot over medium heat. Add diced onion, celery, carrots and chopped garlic cloves; season with coarse salt and ground pepper. Cook, stirring frequently, until onion begins to soften, 5 to 7 minutes. Add 1 can chickpeas, drained and rinsed, and 1 can diced tomatoes with juice (or diced tomatoes), broth, basil and parmesan cheese. Add Salt and pepper as needed. Simmer 6 to 8 minutes then add bay leaves and spinach. Once spinach cooks down soup is ready to serve. Optional – drizzle fresh Herbs de Provence Olive Oil on soup when served.