Chickpea Tomato Soup (prep time 5 min, cook time 30 min (stovetop), 6 hours (crockpot), makes 8 servings)


  • 1 tsp olive oil
  • 1 cup chopped onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 garlic cloves, minced
  • 2 (15 oz) cans chickpeas, rinsed and drained
  • 1 (28 oz) can crushed tomatoes
  • 3 cups reduced sodium chicken broth (or vegetable broth for vegetarians)
  • 2 fresh rosemary sprigs
  • 3 bay leaves
  • 2 tbsp. chopped fresh basil
  • fresh black pepper to taste
  • 4 cups fresh baby spinach
  • 1/4 cup shredded Parmesan cheese, plus extra optional for garnish


  1. Heat oil in a large nonstick skillet over medium heat. Add the carrots, celery, onion, garlic and sauté until tender and fragrant, about 6 to 8 minutes. Transfer to the crock pot 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.
  2. When done, add the spinach. 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. TIP: can make this over stovetop in 30 minutes if you don’t want to cook in crockpot.