On Tap Oil & Vinegar Recipe Detail

Chickpea Tomato Soup

with Herbs de Provence Olive Oil

Ingredients:

• 1 Tbsp Herbs de Provence Olive Oil + extra for drizzling
• 1 large onion, diced small
• 4 celery ribs, diced small
• 2 carrots, diced small
• 2 cloves garlic, chopped
• Coarse salt and ground pepper
• 1 can chickpeas, drained & rinsed
• 1 can diced tomatoes or 4 fresh diced roma tomatoes
• 1/4 cup fresh basil, thinly sliced
• 1 1/2 cup chicken or vegetable broth
• 1/4 cup Parmesan cheese
• 2 bay leaves
• 1 cup spinach

Directions:

Heat oil in medium pot over medium heat. Add onion, celery, carrots and garlic. Season with salt and pepper. Cook, stirring frequently, until onion begins to soften, 5-7 minutes.

Add chickpeas and diced tomatoes with juice, broth, basil and Parmesan. Add salt and pepper as needed. Simmer 6-8 minutes, then add bay leaves and spinach. Once spinach wilts, soup is ready to serve. Drizzle fresh Herbs de Provence Olive Oil over soup before serving - optional.