April 08, 2021 1 min read

Chickpea Tomato Soup:

Watch Live Here!


  • 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



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.