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Ingredients
| 1 | tsp | olive oil |
| 1⁄2 | cup | chopped onion |
| 1⁄2 | cup | diced carrots |
| 1⁄2 | cup | diced celery |
| 2 | garlic cloves (minced) | |
| 2 | 15 oz cans chickpeas rinsed and drained | |
| 1 | 28 oz can crushed tomatoes | |
| 3 | cups | reduced sodium chicken broth (or vegetable broth for vegetarians) |
| 1 | fresh rosemary sprig | |
| 2 | bay leaves | |
| 2 | tbsp | chopped fresh basil |
| fresh black pepper (to taste) | ||
| 2 | cups | fresh baby spinach |
| 1⁄4 | cup | shredded parmesan cheese (plus extra optional for garnish) |
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