Ingredients
Equipment
Method
Build the Flavor Base
- Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion, carrot, and celery. Sauté gently for 7-10 minutes until the vegetables have softened and are beginning to turn translucent. Add the chopped fresh rosemary and cook for another minute until fragrant. Stir in the minced garlic and cook for just 30 seconds more until aromatic, being careful not to burn it.
Simmer to Perfection
- Pour in the tomato passata, vegetable stock, and the drained canned chickpeas. Add the bay leaves. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes. This allows the flavors to meld beautifully.
Wilt the Greens & Season
- Stir in the spinach or kale. Cook for just 2-3 minutes more, until the greens are wilted and tender. Remove the bay leaves. Season generously with salt and freshly ground black pepper to taste. Adjust seasonings as needed.
Optional Garnish (Highly Recommended!)
- While the soup simmers, prepare the optional fried rosemary. Heat 3 tablespoons of olive oil in a small pan over medium heat. Add a couple of fresh rosemary sprigs and fry for 1-2 minutes until crisp and fragrant. Carefully remove the rosemary sprigs and set aside on a paper towel. Drizzle the infused rosemary oil over individual bowls of soup just before serving for an extra layer of herbaceous aroma and flavor.
Notes
For a thicker soup, carefully remove about one-third of the soup (including some chickpeas and broth) and process it in a blender until smooth. Return the puréed soup to the pot and stir well to combine.
Serve hot with crusty bread, fresh herbs, a drizzle of olive oil, or a dollop of pesto or Greek yogurt (if not keeping it vegan). Parmesan cheese can be added for non-vegan serving.
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months. Reheat gently on the stovetop.