Name: Chickpea Tomato Soup with Rosemary (Instant Pot, Slow Cooker and Stove Top)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 tsp olive oil; 1/2 cup chopped onion; 1/2 cup diced carrots; 1/2 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); 1 fresh rosemary sprig; 2 bay leaves; 2 tbsp chopped fresh basil; fresh black pepper (to taste); 2 cups fresh baby spinach; 1/4 cup shredded parmesan cheese (plus extra optional for garnish)