2 T. Olive Oil
1 large Onion
1 Celery stalk, finely chopped
2 cloves of Garlic, minced
1 t. dried Basil
1/2 t. Salt
2 – 3 C. steamed & chopped Spinach or Swiss Chard
6 C. low-sodium Chicken Broth
1 (9 oz) pkg fresh Cheese or Meat Tortellini
1 C. canned Chickpeas, drained & rinsed
1 T. Tomato Paste
Black Pepper
Parmesan Cheese
Heat oil in large sauce pan over medium-low heat. Add onion, celery, garlic, basil & salt. Cook 5 minutes, stirring frequently. Add spinach and continue cooking until greens are wilted, 4 -5 minutes.
Add broth and bring to a boil. Add tortellini, chickpeas, tomato paste & pepper. Return soup to a boil. Reduce heat to medium-low and simmer, partially covered, 5 minutes. Garnish with Parmesan cheese.
Serves 6.