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Tuscan Garbanzo Bean Soup

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A warm and hearty Tuscan Garbanzo Bean Soup, perfect for chilly evenings with its rich flavors and wholesome ingredients.

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup diced onion
  • 2 cloves garlic (minced)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 2 tablespoons tomato paste
  • 2 (15 oz) cans chickpeas (drained and rinsed)
  • 3-4 cups low sodium vegetable broth
  • 1/3 cup sundried tomatoes in oil (chopped)
  • Juice of 1/2 lemon
  • 1 cup full-fat coconut milk
  • 2-3 cups fresh spinach
  • Salt and black pepper to taste
  • Fresh basil leaves (for garnish)

Instructions

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and sauté until translucent, about 3-4 minutes.
  3. Stir in the minced garlic, dried oregano, and red pepper flakes, cooking for another 1-2 minutes until fragrant.
  4. Add the chickpeas and tomato paste and stir well.
  5. Pour in the vegetable broth and bring the mixture to a boil.
  6. Reduce the heat to low, cover the pot, and let it simmer for about 15 minutes.
  7. Using an immersion blender, carefully blend about half of the soup until smooth and creamy.
  8. Stir in the chopped sundried tomatoes, lemon juice, coconut milk, and spinach.
  9. Simmer for an additional 5-10 minutes until heated through.
  10. Season with salt and black pepper to taste. Serve hot, garnished with fresh basil leaves.

Notes

Feel free to make substitutions based on your pantry. For a creamier texture, blend more of the soup. Leftovers can be stored for up to 5 days in the fridge.

Find it online: https://www.wholesomeeasy.com/tuscan-garbanzo-bean-soup/