SAUTÉ THE AROMATICS: Heat the extra virgin olive oil in a large pot or Dutch oven over medium heat. Add the finely diced yellow onion and cook for 4–5 minutes until soft and translucent. Stir in the minced garlic, chopped sun-dried tomatoes, dried Italian seasoning, and optional red pepper flakes. Sauté for exactly 1 minute, stirring constantly, until incredibly fragrant.

SIMMER THE BASE: Pour in the vegetable broth, using your spoon to scrape up any browned bits from the bottom of the pot. Stir in the rinsed and drained chickpeas. Season with a pinch of sea salt and a generous amount of cracked black pepper. Bring the liquid to a boil, then immediately turn the heat down to low. Cover with a lid and let simmer gently for 15 minutes.

MAKE IT CREAMY: Remove the lid and stir in the heavy cream. Let it heat through for 2 minutes. To naturally thicken the broth, use the back of a large wooden spoon to firmly mash a small handful of chickpeas against the inner side of the pot, stirring the mashed beans back into the liquid.

WILT THE GREENS: Turn the heat completely off. Toss in the fresh baby spinach and stir gently. The residual warmth of the soup will perfectly wilt the leaves into a gorgeous bright green within 60 seconds.

SERVE: Ladle hot soup into deep bowls. Finish with an extra grind of fresh black pepper and a light drizzle of extra virgin olive oil if desired. Pair with a thick slice of warm crusty bread.