Instructions

1. 1

   In a large nonstick skillet, warm the oil over medium heat. Incorporate the carrots, celery, onion, and garlic, sautéing them until they become tender and aromatic, which should take approximately 6 to 8 minutes. Once cooked, transfer this mixture to the crockpot and add the broth, tomatoes, chickpeas, parmesan cheese, and pepper. Toss in the rosemary, bay leaves, and basil, then cover and set to cook on low for 6 hours.

2. 2

   After the cooking time is complete, stir in the spinach. Discard the bay leaves and rosemary sprig, then adjust the flavor with salt and black pepper as needed. Serve the soup in bowls, garnishing with additional parmesan cheese if you wish.

3. 3

   In a large pot or Dutch oven, heat the oil over medium heat. Add the carrots, celery, onion, and garlic, sautéing until they are tender and fragrant, roughly 6 to 8 minutes. Pour in the broth, followed by the tomatoes, chickpeas, parmesan cheese, and pepper. Stir in the rosemary, basil, and bay leaves, then cover and let it simmer on low for 30 minutes. Afterward, stir in the spinach, cover once more, and let it cook until the spinach is wilted, about 2 minutes.

4. 4

   Discard the bay leaves and rosemary sprig, then season the soup with salt and black pepper to taste. Serve the soup in bowls, adding extra parmesan cheese on top if desired.

5. 5

   Prepare the same recipe as mentioned above, but for the Instant Pot, set it to cook on high pressure for 15 minutes, followed by a natural release.

Nutrition Information