Ingredients
1tspolive oil
½cuponion,chopped
½cupcarrots,diced
½cupcelery,diced
2clovesgarlic,minced
15ozchickpeas,(2 cans), rinsed and drained
28ozcrushed tomatoes,(1 can)
3cupschicken broth,reduced sodium, or vegetable broth for vegetarians
1sprigfresh rosemary
2bay leaves
2tbspfresh basil,chopped
fresh black pepper,to taste
2cupsfresh baby spinach
¼cupParmesan cheese,shredded, plus optional extra for garnish
Preparation
Heat oil in a large nonstick skillet over medium heat. Add the carrots, celery, onion, garlic, and sauté for about 6 to 8 minutes until tender and fragrant.
Transfer to the crockpot along with the broth, tomatoes, chickpeas, parmesan cheese, and pepper. Add the rosemary, bay leaves, and basil.
Cover, and cook on Low for 6 hours. When done, add the spinach.
Remove bay leaves, rosemary sprig and season to taste with salt and black pepper. Ladle soup into bowls and top with extra parmesan cheese if desired.
Heat oil in a large pot or Dutch oven over medium heat. Add the carrots, celery, onion, garlic, and sauté for about 6 to 8 minutes until tender and fragrant.
Add the broth, tomatoes, chickpeas, parmesan cheese, and pepper. Add the rosemary, basil, and bay leaves.
Cover and cook on low for 30 minutes. Add the spinach, cover, and simmer for about 2 minutes until wilted.
Remove the bay leaves, rosemary sprig, and season to taste with salt and black pepper. Ladle soup into bowls and top with extra parmesan cheese if desired.
Follow the same instructions as above except cook for 15 minutes at high pressure, then natural release.
