Ingredients
- 3 slices bacon diced
- 2 tablespoons olive oil
- 1 small diced onion
- 5 cloves minced garlic
- 1 jarred roasted red pepper diced
- 1 teaspoon Italian seasoning
- sea or kosher salt and fresh black pepper
- red pepper flakes a couple pinches or to taste, optional
- 1 can 14 ounces diced tomatoes
- 2 cans 14 ounces chickpeas, drained and rinsed
- 2 cans 14 ounces low-sodium chicken broth
- 3 cups fresh baby spinach
- grated Parmesan cheese for serving
- Mozzarella Garlic Bread Dunkers for serving
Instructions
- In a large soup pot or Dutch oven cook the bacon over medium heat until crispy. Remove to a paper towel lined plate.
- Drain off the bacon grease.
- Heat the olive oil over medium heat and add the onion, garlic, red pepper, Italian seasoning, a couple dashes each salt and pepper and the red pepper flakes, if using.
- Cook, stirring often until softened about 8 minutes.
- Stir in the tomatoes, chickpeas and cooked bacon.
- Stir in the broth with ½ teaspoon salt and ¼ teaspoon black pepper.
- Turn the heat up and bring to a simmer for 20 - 25 minutes, stirring often. Taste and season with more salt and pepper if needed.
- Stir in the spinach and cook about 5 more minute or until wilted.
- Serve with a sprinkle of Parmesan and Mozzarella Garlic Bread Dunkers.
Nutrition
Serving: 1grams