Today's Soup Recipe

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.

Add Garlic and Spices

Stir in the minced garlic, bay leaves, and thyme. Cook for an additional 1-2 minutes until fragrant.

Pour in Broth and Tomatoes

Add the vegetable broth and canned diced tomatoes (with their juice) to the pot. Bring to a boil.

Add Chickpeas and Spinach

Once boiling, reduce heat to a simmer and add the chickpeas and spinach. Cook for 10-15 minutes until the spinach is wilted and the soup is heated through.

Season and Serve

Remove bay leaves, season with salt and black pepper to taste. Serve hot.