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Tuscan Garbanzo Bean Soup

Tuscan Garbanzo Bean Soup
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Indulge in the comforting warmth of Tuscan Garbanzo Bean Soup, a creamy and savory delight that combines Mediterranean flavors into a heartwarming dish. This soup features hearty chickpeas and tangy sun-dried tomatoes, making it both satisfying and nutritious. Perfect for cozy dinners or meal prep, it’s quick to whip up in just 30 minutes. With its rich texture from coconut milk and blended chickpeas, this soup is sure to impress anyone at your table. Serve it with crusty bread or a fresh salad for a complete meal experience that’s as delightful as it is healthy.

Ingredients

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  • 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 tbsp 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)
  • Juice of 1/2 lemon
  • 1 cup full-fat coconut milk from a can
  • 2–3 cups fresh spinach
  • Salt and black pepper to taste
  • Fresh basil leaves (for garnish)

Instructions

  1. In a large pot, heat olive oil over medium heat. Sauté diced onion until translucent (about 3-4 minutes), then add minced garlic, oregano, and red pepper flakes; cook for an additional 1-2 minutes.
  2. Stir in tomato paste and canned chickpeas, then add vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
  3. Blend half of the soup using an immersion blender until smooth while leaving some chickpeas intact for texture.
  4. Add chopped sun-dried tomatoes, lemon juice, coconut milk, and fresh spinach. Simmer for another 5-10 minutes until spinach wilts. Season with salt and black pepper to taste.
  5. Serve hot, garnished with fresh basil leaves.

Nutrition

Find it online: https://myrecipesbook.com/tuscan-garbanzo-bean-soup/

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