Tuscan Chickpea and Spinach Soup

Soup season has officially entered the chat. Hormonal support is crucial right before your scheduled period, that includes making sure your body is warm and nourished. This Tuscan Chickpea and Spinach Soup has all the essentials your body needs to ensure that you have a healthy flow.

Ingredients:

3-4 cups of vegetable broth

1 carrot

2 tablespoons of butter

1 large onion

3 cloves of garlic

1 bunch of spinach

1 can of chickpeas, washed

Olive Oil

1 large tablespoon of tomato paste

1/4 cup of heavy cream

4 dried bayleaf

1 tablespoon of red pepper flakes

salt and pepper

optional: dried rosemary, oregano and lemon to garnish

In a large pot or pan, heat a drizzle of olive oil. Once hot, add diced onion, garlic, carrot, tomato paste, and pepper flakes. Cook and stir until tender and then add in butter. Stir until everything is lightly brown in color. Add in broth, chickpeas, bayleaf, rosemary, and bring to a boil. Once boiling, cover pot and let it simmer for 15 minutes. After 15 minutes, add in spinach and cover again for another 15 minutes. After, add in heavy cream and stir, Remove the bayleaf and continue to let it simmer. At this stage, I smashed some of the chickpeas in the pot for a creamier texture. Taste for salt and pepper. Serve with croutons and dried oregano to garnish.