Chickpea Tomato Soup with Rosemary Recipe

Crock-Pot:

1. 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.

2. Transfer to the crockpot along with the broth, tomatoes, chickpeas, parmesan cheese, and pepper. Add the rosemary, bay leaves, and basil.

3. Cover, and cook on Low for 6 hours. When done, add the spinach.

4. 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.

Stove Top:

1. 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.

2. Add the broth, tomatoes, chickpeas, parmesan cheese, and pepper. Add the rosemary, basil, and bay leaves.

3. Cover and cook on low for 30 minutes. Add the spinach, cover, and simmer for about 2 minutes until wilted.

4. 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.

Instant Pot:

1. Follow the same instructions as above except cook for 15 minutes at high pressure, then natural release.