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
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Ingredients
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1/2 cup
garbanzo beans, dried
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1 tablespoon
olive oil
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1
onion, finely chopped
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3
cloves garlic, minced
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2
carrots, medium sliced
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3
celery stalks, medium sliced
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1 teaspoon
fennel seed
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1
can (14.5 oz) can fire roasted diced tomatoes
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3 cups
vegetable broth
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18
grape tomatoes, sliced in half
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2 cups
baby spinach
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1 teaspoon
oregano
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1 tablespoon
parsley
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1 teaspoon
thyme
Directions
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Soak Garbanzo Beans in cool water overnight.
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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.
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Rinse beans under cold water until cool.
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Spread on a baking sheet and remove skins.
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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.
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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.
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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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