Chef Michael Vol 18 Tuscan Chickpea Soup

Soak chickpeas overnight in water, then drain.

Heat olive oil in a large pot over medium heat until shimmering.

Add diced onion, carrot, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add soaked chickpeas, diced tomatoes, vegetable broth, bay leaves, thyme, and rosemary.

Bring to a boil, then reduce heat and simmer for 45-60 minutes until chickpeas are tender.

Add spinach and cook until wilted, about 2-3 minutes.

Season with salt and black pepper to taste.

Remove bay leaves before serving.

Serve hot, garnished with grated parmesan cheese and a squeeze of lemon juice.

Spice Level:

Allergens