ingredients

• 2 tablespoons extra virgin olive oil
• 1 cup diced, peeled carrot
• 1 cup diced onion
• ½ cup diced celery
• 2 cloves garlic, minced
• 3 cups reduced-sodium chicken broth
• 1 can (14.5 ounces) petite diced tomatoes, undrained
• 1 jar THE GRACIOUS GOURMET ROASTED EGGPLANT TAPENADE
• 4 cups baby spinach leaves, chopped
• 1 can (15 ounces) garbanzo beans, drained
• Grated Parmesan cheese
• Salt and freshly ground black pepper

instructions

1. Heat olive oil in 4-quart saucepan over medium heat. Add carrot, onion, celery and garlic; cook until onion is tender. Add chicken broth, tomatoes and THE GRACIOUS GOURMET ROASTED EGGPLANT TAPENADE.
2. Bring to a boil, reduce heat to low, cover and simmer 20 minutes.
3. Stir in spinach and garbanzo beans. Cover and simmer 15 – 20 minutes.
4. Stir in 2 tablespoons grated Parmesan cheese.
5. Season to taste with salt and pepper.

Serve hearty vegetable soup immediately, passing extra Parmesan cheese at the table.