Italian vegetable and chickpea soup

4 servings

Ingredients

Quantity Ingredient
3 tablespoons Olive oil
1 Onion; finely chopped
1 Garlic clove; crushed
1 Celery stick; chopped
1 Carrot; chopped
1 pack MAGGI Beef & Country Vegetable Soup Mix
2 cups Water
1 400 gram can tomatoes in juice; chopped
1 teaspoon Dried oregano
1 300 gram can chickpeas; drained and rinsed
1 bunch Spinach; chopped

Directions

Heat the oil in a large saucepan.

Add the onion, garlic, celery and carrot and cook for 4-5 minutes.

Combine the soup mix and water. Add to the pan with the tomatoes, juice and oregano.

Bring to the boil, stirring, then cover and simmer for 10 minutes.

Add the spinach and chickpeas. Simmer, uncovered, for 3-4 minutes or until the spinach is cooked.

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