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