Tuscan Chickpea And Arugula Soup With Parmesan

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Feed Me Phoebe
Nutrition per serving    (USDA % daily values)
CAL
744
FAT
139%
CHOL
86%
SOD
37%

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Ingredients for 4 servings

2 tablespoons extra virgin olive oil

2 carrots, peeled and chopped

1 large red onion, diced

2 celery ribs, chopped

4 cloves garlic, minced

1 bay leaf

2 sprigs fresh thyme (or ½ teaspoon dried)

One 15-ounce can chickpeas, rinsed and drained

1 quart chicken or veggie stock

5 ounces baby arugula

Parmesan for garnish

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