Low Sodium Vegan Chickpea Tomato Soup with Spinach

Total time40 min

Prep time10 min

Cook time30 min

Low Sodium Vegan Chickpea Tomato Soup with Spinach

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
4 garlic cloves, minced
1 ½ tsp ground cumin
1 tsp smoked paprika
¼ tsp crushed red pepper flakes
1 can (28 oz) crushed tomatoes
2 cans (15 oz each) chickpeas, drained and rinsed
2 cups vegetable broth
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper, plus more to taste
3 oz baby spinach (about 3 packed cups)
1 tbsp lemon juice

For serving

2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
2
Add the garlic, cumin, smoked paprika, and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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