Vegan Italian Garbanzo Bean Soup
Recipe information
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Cooking:
30 min.
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Servings per container:
4
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Source:

Ingredients for - Vegan Italian Garbanzo Bean Soup

1. Dried garbanzo beans - ½ cup
2. Extra-virgin olive oil - 1 tablespoon
3. Onion, finely chopped - 1
4. Celery, sliced - 3 stalks
5. Carrots, sliced - 2
6. Garlic, minced - 3 cloves
7. Fennel seeds - 1 teaspoon
8. Vegetable broth - 3 cups
9. Fire-roasted diced tomatoes - 1 (14.5 ounce) can
10. Grape tomatoes, halved lengthwise - 18
11. Baby spinach leaves - 2 cups
12. Chopped fresh parsley - 1 tablespoon
13. Chopped fresh oregano - 1 teaspoon
14. Chopped fresh thyme - ½ teaspoon
15. Salt and ground black pepper to taste - ½ teaspoon

How to cook deliciously - Vegan Italian Garbanzo Bean Soup

1. Stage

Place garbanzo beans in a large container and cover with several inches of cool water; let soak 8 hours to overnight. Drain.

2. Stage

Bring 2 cups of water to a boil in a large pot. Add garbanzo beans; reduce heat and simmer until almost tender, about 45 minutes. Drain and rinse with cold water until cool.

3. Stage

Spread garbanzo beans on a baking sheet and remove skins.

4. Stage

Heat olive oil in a large pot over medium heat; cook and stir onion until softened, about 3 minutes. Add celery, carrots, garlic, and fennel seeds; cook and stir for 4 minutes. Stir in garbanzo beans, vegetable broth, and tomatoes. Simmer soup until garbanzo beans are tender, about 15 minutes. Add grape tomatoes and spinach leaves; cook for 2 minutes.

5. Stage

Season soup with parsley, oregano, thyme, salt, and pepper. Stir well and remove from heat. Cover and let stand for 10 minutes before serving.