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| Vegan Italian Garbanzo Bean Soup |
"This tomato-based garbanzo bean soup is full of vegetables and the twist of fennel seed will keep your taste buds dancing the whole bowl through."
Ingredients :
- 1/2 cup dried garbanzo beans
- 1 tablespoon extra-virgin olive oil
- 1 onion, finely chopped
- 3 stalks celery, sliced
- 2 carrots, sliced
- 3 cloves garlic, minced
- 1 teaspoon fennel seeds
- 3 cups vegetable broth
- 1 (14.5 ounce) can fire-roasted diced tomatoes
- 18 grape tomatoes, halved lengthwise
- 2 cups baby spinach leaves
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh oregano
- 1/2 teaspoon chopped fresh thyme
- salt and ground black pepper to taste
Instructions :
| Prep : 30M | Cook : 4M | Ready in : 9H54M |
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- Place garbanzo beans in a large container and cover with several inches of cool water; let soak 8 hours to overnight. Drain.
- Bring 2 cups of water to a boil in a large pot. Add garbanzo beans; reduce heat and simmer until almost tender, about 45 minutes. Drain and rinse with cold water until cool.
- Spread garbanzo beans on a baking sheet and remove skins.
- Heat olive oil in a large pot over medium heat; cook and stir onion until softened, about 3 minutes. Add celery, carrots, garlic, and fennel seeds; cook and stir for 4 minutes. Stir in garbanzo beans, vegetable broth, and tomatoes. Simmer soup until garbanzo beans are tender, about 15 minutes. Add grape tomatoes and spinach leaves; cook for 2 minutes.
- Season soup with parsley, oregano, thyme, salt, and pepper. Stir well and remove from heat. Cover and let stand for 10 minutes before serving.
Notes :
- Substitute dried herbs for the fresh herbs if desired.
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