Ingredients

The following ingredients have 4 Servings
  • 1 Beefsteak or Heirloom Tomato, (chopped)
  • 2 tsp.  Extra Virgin Olive Oil
  • 1/4 c. Red Onion, (chopped)
  • 1 Garlic Clove, (minced)
  • 1 tbsp. Fresh Basil, (chopped)
  • 1- 15(ounce) can Chick Peas, (rinsed and drained)
  • 2 c. Fresh Baby Spinach, (rinsed, stems removed)
  • 2 c. Vegetable Broth
  • 1 c. Water
  • Kosher Salt, (to taste)
  • Fresh Ground Black Pepper, (to taste)

Instruction

  • Preheat oven to 425 degrees F.
  • Season tomatoes with salt and pepper and place on a baking sheet. Bake 10 minutes until they start to soften.
  • Heat the oil  in a nonstick saute pan over medium heat; then add the onion and garlic. Saute 2-3 minutes until the onion starts to turn translucent.
  • Add the basil, spinach, chick peas and cooked tomatoes and saute for another 2-3 minutes.
  • Stir in the broth and water, bring to a boil; then reduce heat to low and simmer for 10 minutes.
  • If you like a "brothy" soup, leave whole. If you prefer it blended (like I did), use your immersion blender to blend all of the ingredients together until smooth; approximately 1-2 minutes.