Simple Chickpea Spinach Soup

Easy, warming and delicious. A perfect quick lunch or side course, and keeps well.

Ingredients:

• 1 tbsp olive oil
• 1 small onion
• 2 stalks celery
• 2 carrots or 10 baby carrots
• 1/4 tsp salt or more to taste
• 1/8 tsp black pepper or more to taste
• 1 quart vegetable or bone broth
• 1 can chickpeas, drained
• 1 can diced fire roasted tomatoes
• 1 tsp chili powder
• 1/4 tsp smoked paprika
• 1 bunch spinach, washed and stems removed

Equipment:

• Soup pot
• Knife
• Measuring cups and spoons
• Can opener
• Peeler
• Cutting board

How to:

Set a medium-large soup pot over medium heat and add the olive oil. Peel and chop the carrots and onion. Chop the celery. Toss all the veggies into the hot pot. Sprinkle with the salt and pepper. Cook stirring occasionally until the onions are translucent, about 5 minutes. Stir in the broth, chickpeas, tomatoes, chili powder and paprika. Cover. While it comes to a boil, rip or chop the spinach into small pieces. Add to the pot and cook just until the spinach is to your liking, about 5-10 minutes.