Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes, no salt added
  • 4 cups low-sodium vegetable broth
  • 1 tsp dried Italian seasoning
  • 1/2 tsp smoked paprika
  • salt to taste
  • black pepper to taste
  • 2 cups fresh baby spinach, chopped
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil over medium heat in a large pot. Add the diced onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the onions are translucent and carrots have softened.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Add the Italian seasoning and smoked paprika, stirring for 30 seconds to bloom the spices.
  4. Pour in the diced tomatoes with their juices, the rinsed chickpeas, and the vegetable broth. Bring to a gentle boil, then reduce heat to low.
  5. Simmer uncovered for 12–15 minutes until the vegetables are tender.
  6. Using the back of a spoon, lightly mash a few chickpeas against the side of the pot to thicken the broth.
  7. Stir in the baby spinach and cook for 1 minute until wilted.
  8. Remove from heat and stir in the fresh lemon juice and chopped parsley.