Fall

Vegan Italian Garbanzo Bean Soup

September 20, 2016
Photo by Palouse Brand
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
Ingredients
  • 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
In This Recipe
Directions
  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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