Tuscan Chickpea Soup with Sun-Dried Tomatoes, Spinach, and Basil.

This Tuscan-inspired chickpea soup is a comforting and flavorful dish that brings together the rustic charm of Tuscany with wholesome ingredients like chickpeas, sun-dried tomatoes, spinach, and basil. Perfect for a cozy night in or a nourishing meal any day of the week, this soup is both hearty and satisfying. The combination of earthy chickpeas, tangy sun-dried tomatoes, vibrant spinach, and aromatic basil creates a symphony of flavors that will delight your taste buds. Serve it with a crusty slice of bread for a complete meal that will warm you from the inside out.

Ingredients:

- 2 tablespoons olive oil

- 1 onion, finely chopped

- 3 cloves garlic, minced

- 1 teaspoon dried oregano

- 1 teaspoon dried thyme

- 1 teaspoon dried rosemary

- 1/2 teaspoon red pepper flakes (adjust to taste)

- 1/2 cup sun-dried tomatoes, chopped

- 1 can (15 ounces) chickpeas, drained and rinsed

- 4 cups vegetable broth

- 2 cups fresh spinach, chopped

- 1/4 cup fresh basil leaves, chopped

- Salt and black pepper to taste

- Grated Parmesan cheese for serving (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

2. Add minced garlic, dried oregano, thyme, rosemary, and red pepper flakes to the pot. Cook for another 2 minutes, stirring frequently, until fragrant.

3. Stir in the chopped sun-dried tomatoes and chickpeas, and cook for 2 minutes to allow the flavors to meld together.

4. Pour in the vegetable broth and bring the soup to a simmer. Allow it to simmer for 10-15 minutes, allowing the flavors to develop.

5. Add the chopped spinach and basil to the soup and cook for an additional 2-3 minutes, until the spinach wilts.

6. Season the soup with salt and black pepper to taste.

7. Ladle the soup into bowls and serve hot, garnished with grated Parmesan cheese if desired.

Enjoy your Tuscan chickpea soup with sun-dried tomatoes, spinach, and basil! Buon appetito!