Prep Time 10 mins
COOK Time 25 minutes
– 2 tbsp olive oil – 1 medium Vidalia onion, chopped to ½ – 2 medium carrots, peeled and sliced to ½” – 2 stalks celery, sliced to ½” – 2 cloves garlic, minced – 2 tbsp tomato paste – 1 28-oz can crushed tomatoes, fire roasted if available – 2-4 c vegetable broth – 2 14-oz cans chickpeas, rinsed and drained – 2 tsp Italian seasoning – ½ tsp kosher salt, more to taste – ½ tsp ground pepper, more to taste – 2 heaping cups baby spinach – Fresh basil, torn, for serving – Finely shredded parmesan cheese
Sauté onions, carrots, and celery until the vegetables are soft. Add the garlic and cook 1 minute more.
Work tomato paste into the vegetables and cook until color deepens to enhance the flavor.
Add canned tomatoes, broth, chickpeas, Italian seasoning, salt and pepper. Give everything a good stir, then simmer for at least 10 minutes to meld the flavors.
Stir in the spinach and cook until it just barely wilts – just a minute or two.
Ladle into bowls and garnish with chopped basil and finely grated parmesan cheese.