Tuscan Bean Soup

1 Tbsp. olive oil

1 onion, diced

2 stalks celery, diced

2 carrots, diced

4 cloves garlic, minced

2 tsp. minced fresh rosemary

5 cups cups low-sodium chicken stock or broth

1 (14-oz) can chopped tomatoes

2 (16-oz) cans chickpeas (garbanzo beans), rinsed and drained

1–2 Tbsp. balsamic vinegar

2 Tbsp. minced fresh basil

1. In a saucepot over medium heat, heat the olive oil. Add the onions, celery, and carrots and sauté for 5 minutes.
2. Add the garlic and rosemary and sauté for 1 minute. Add the remaining ingredients, except the vinegar and basil.
3. Bring to boiling. Reduce the heat and simmer, partially covered, for 20 minutes.
4. Add the vinegar. Top with the basil before serving.