Heat 1 tablespoon Herbes of Provence Olive Oil in a medium pot over medium heat.
Add diced onion, celery, carrots and chopped garlic cloves; season with coarse salt and ground pepper. Cook, stirring frequently, until onion begins to soften, 5 to 7 minutes.
Add 1 can chickpeas, drained and rinsed, and 1 can diced tomatoes with juice (or diced tomatoes), broth, basil and parmesan cheese. Add Salt and pepper as needed.
Simmer 6 to 8 minutes then add bay leaves and spinach. Once spinach cooks down soup is ready to serve.
Optional – drizzle fresh Herbes of Provence Olive Oil on soup when served.