In a large soup pot,heat the olive oil over low heat. Add the onion, celery, and carrots and saute on low for 5 minutes until veggies begin to soften.
Add the garlic salt, vegetable stock, Herbes de Provance, chickpeas, and diced tomatoes and bring to a boil. Reduce to a simmer, and simmer on low heat for 25 minutes until carrots are tender.
Dish up, and add fresh basil for garnish. Enjoy!
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