2 T olive oil
1 large onion chopped
1 celery stalk, finely chopped
3 garlic cloves, minced
1 t dried basil
1/2 t sea salt
3 cups stemmed and chopped spinach (or Swiss chard)
6 cups organic low-sodium chicken (or vegetable) broth
1 cup canned chickpeas, drained and rinsed
1 T tomato paste
Your choice of: any sort of noodles, rice or quinoa
Pepper to taste
Parmesan cheese optional
1. Heat olive oil in a large saucepan over medium-low heat. Add onion, celery, garlic, basil and salt. Cook 5 minutes stirring frequently.
2. Add spinach or chard and continue cooking until greens are wilted - about 5 minutes
3. Add broth and bring to a boil. Add pasta*, chickpeas, tomato paste and pepper and return soup to a boil. Reduce heat to medium-low and simmer partially uncovered 5 minutes.
4. Garnish each serving with shaved parmesan cheese if desired.
*I've made this with already cooked pasta, rice or quinoa added at the end and just warmed them thru. Freezes well.