Vegan Italian Garbanzo Bean Soup

By • September 20, 2016 0 Comments

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Author Notes: This tomato based garbanzo bean soup is full of vegetables and the twist of fennel seed will keep you taste buds dancing the whole bowl through.
Palouse Brand


Serves 5

  • 1/2 cup garbanzo beans, dried
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 2 carrots, medium sliced
  • 3 celery stalks, medium sliced
  • 1 teaspoon fennel seed
  • 1 can (14.5 oz) can fire roasted diced tomatoes
  • 3 cups vegetable broth
  • 18 grape tomatoes, sliced in half
  • 2 cups baby spinach
  • 1 teaspoon oregano
  • 1 tablespoon parsley
  • 1 teaspoon thyme
  1. Soak Garbanzo Beans in cool water overnight.
  2. Rinse beans & discard water. Place 2 cups of water in a large pot, bring to a boil and add the chickpeas, reduce heat to a slow boil for 45 min, making sure they are always covered with water.
  3. Rinse beans under cold water until cool.
  4. Spread on a baking sheet and remove skins.
  5. Heat olive oil in large pot and sauté onion for approximately 3 minutes. Add garlic, carrots, celery and fennel seed. Cook for approximately 4 minutes.
  6. Stir in diced tomatoes, chickpeas, and vegetable broth and, gently boil for approximately 15 minutes. Add grape tomatoes and spinach. Continue cooking for approximately 2 minutes.
  7. Season with oregano, thyme, parsley, salt and pepper, stir well, remove from heat, place lid on pot, and let sit for 10 minutes before serving.

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