Spinach Chickpea Soup

I keep reading on the Facebook about people eating poorly during the quarantine. While I'm all about a little indulgence here or there, I do know that eating healthy and well and colorful just makes us feel better inside. And this is a time in the world that we all need to feel good to keep it all going safe  and sound.

So, I came up with this Spinach Chickpea Soup. It's full of color and protein and fiber. A good one for vegetarians, for sure. And it's so quick to make. Done in less than thirty minutes, and that includes cleanup.

Personally, I gave up lunch meats for Lent and I'm sticking with it as a life change, it seems. So, this soup makes a fab lunch, for sure.

Enjoy!

Spinach Chickpea Soup
Makes 6 servings

1 Tbsp. olive oil
1 medium onion, chopped
3 garlic cloves, minced

1/4 tsp. crushed red pepper flakes (optional)
1 14.5 ounce can chopped tomatoes
1 tsp. Italian seasoning
4 cups vegetable or chicken broth
1 cup water
1 19 ounce can, Cento chickpeas, drained and rinsed
6 ounces baby spinach or baby kale
2 Tbsp. fresh basil, chopped
Salt and pepper to taste

In a large soup pan, heat olive oil over medium heat. Add onions, saute for 5 minutes. Add garlic and crushed red pepper flakes, saute for another minute. Add chopped tomatoes, Italian seasoning, water, chickpeas and salt and pepper. Simmer for 15 minutes partially covered so that the onions soften.

Add baby spinach, basil and salt and pepper to taste. Stir and simmer for 3-5 minutes so that spinach wilts and the pot of soup is heated through.

Serve as is or with a little sprinkle of cheese if you please.