Chickpea, Vegetable, And Pesto Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery, and cook until softened.
• STEP 2.Add garlic, cumin, and paprika, and cook for another minute until fragrant.
• STEP 3.Add vegetable broth, diced tomatoes, chickpeas, and bay leaves. Bring to a boil, then reduce heat and simmer for 20 minutes.
• STEP 4.Stir in the spinach and cook until wilted. Season with salt and pepper to taste.
• STEP 5.Serve the soup hot, garnished with a dollop of pesto and a sprinkle of grated Parmesan cheese, if desired.

Cooking Tips

• You can customize the vegetables in this soup based on your preference. Feel free to add or substitute with your favorite vegetables.
• For a creamier texture, you can blend a portion of the soup using an immersion blender or regular blender.
• This soup can be stored in the refrigerator for up to 3 days. Reheat before serving.

Storage and Serving

• Store the soup in an airtight container in the refrigerator.
• Serve the soup hot with crusty bread or a side salad for a complete meal.