Chickpea Tomato Soup with Rosemary (Instant Pot, Slow Cooker and Stove Top)

This Chickpea Tomato Soup is an easy, hearty soup, loaded with chickpeas and vegetables in every bite. Stove, slow cooker and Instant Pot directions provided.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oil in a large pot or Dutch oven over medium heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 6 to 8 minutes. Add the broth, tomatoes, chickpeas, parmesan cheese, and pepper. Add the rosemary, basil and bay leaves, cover and cook on low 30 minutes. Add the spinach, cover and simmer until wilted, about 2 minutes.

Step 2

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.

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