Tuscan Garbanzo Bean Soup
A hearty and warming soup made with chickpeas, sundried tomatoes, and fresh spinach, perfect for chilly days.
Ingredients
Main 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 canned chickpeas (drained and rinsed)
- 3-4 cups low sodium vegetable broth
- 1/3 cup sundried tomatoes in oil (chopped)
- 1 cup full-fat coconut milk from a can (or 1/2 cup heavy cream) non-dairy options available
- 2-3 cups fresh spinach
- Salt and black pepper to taste
- Fresh basil leaves (for garnish)
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic, dried oregano, and red pepper flakes. Cook for another 1-2 minutes until fragrant.
- Add the chickpeas and tomato paste to the pot. Pour in the vegetable broth. Give it a good stir. Bring the mixture to a boil, then reduce the heat to low.
- Cover the pot and let it simmer for about 15 minutes.
- Using an immersion blender or a regular blender, carefully blend about half of the soup until it’s smooth and creamy.
- Stir in the chopped sundried tomatoes, lemon juice, coconut milk, and spinach. Simmer for an additional 5-10 minutes.
- Season with salt and black pepper to taste.
- Ladle the Tuscan Chickpea Soup into bowls and garnish with fresh basil leaves.
Notes
This soup is best served hot and can be paired with crusty toasted bread or a side salad. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. Reheat with a splash of vegetable broth if needed.