Chickpea Tomato Soup

1 tablespoon of Herbes of Provence Olive Oil
1 large onion, diced small pieces
4 celery branches, diced small pieces
2 carrots, diced small pieces
2 cloves garlic, chopped
Coarse salt and ground pepper
1 can of chickpeas 
1 can of diced tomatoes or 4 fresh diced Roma tomatoes 
¼ cup of fresh basil, thinly sliced
1 ½  cup of chicken or vegetable broth
¼ cup of parmesan cheese
2 bay leaves
1 cup of spinach

Heat 1 tablespoon Herbes of Provence Olive Oil in a medium pot over medium heat. Add diced onion, celery, carrots and chopped garlic cloves; season with coarse salt and ground pepper. Cook, stirring frequently, until onion begins to soften, 5 to 7 minutes.

Add 1 can chickpeas, drained and rinsed, and 1 can diced tomatoes with juice (or diced tomatoes), broth, basil and parmesan cheese. Add Salt and pepper as needed. Simmer 6 to 8 minutes then add bay leaves and spinach. Once spinach cooks down soup is ready to serve. Optional – drizzle fresh Herbes of Provence Olive Oil on soup when served.