My simple Italian Chickpea Soup made with carrots, onion, spinach, and rosemary is healthy, comforting, and full of flavor. It is easy to prepare in under an hour and makes a wholesome gluten-free meal that everyone in the family will enjoy.
Directions - Stovetop
2 Heat oil in a large pot or Dutch oven over medium heat. Add the carrots, celery, onion, and garlic and sauté until tender and fragrant, about 6 to 8 minutes.
3 Add the broth, tomatoes, chickpeas, salt, and pepper. Add the rosemary, basil and bay leaves. Cover and cook on low for 30 minutes. Add the spinach, cover and simmer until wilted, about 2 minutes.
4 Remove the bay leaves, and rosemary sprig. Season to taste with salt and black pepper. Ladle soup into bowls and top with parmesan cheese if desired.
Directions - Instant Pot
7 Turn your instant pot onto saute on low. Add the carrots, celery, onion, and garlic and sauté until tender and fragrant, about 6 to 8 minutes.
8 Add the broth, tomatoes, chickpeas, salt, and pepper. Add the rosemary, basil and bay leaves. Cover and cook on high pressure for 10 minutes, natural release.
9 Remove the bay leaves, and rosemary sprig before serving. Season to taste with salt and black pepper. Ladle soup into bowls and top with parmesan cheese if desired.
