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Tuscan Garbanzo Bean Soup

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A comforting and nourishing soup packed with flavor, perfect for a chilly evening.

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) cans chickpeas (drained and rinsed)
  • 3-4 cups low sodium vegetable broth
  • 1/3 cup sun-dried tomatoes in oil (chopped)
  • Juice of 1/2 lemon
  • 1 cup full-fat coconut milk from a can (or 2/3 cup heavy cream)
  • 2-3 cups fresh spinach
  • Salt and black pepper to taste
  • Fresh basil leaves (for garnish)

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it’s translucent, about 3-4 minutes.
  2. Add the minced garlic, dried oregano, and red pepper flakes. Cook for another 1-2 minutes until fragrant.
  3. Stir in the chickpeas and tomato paste. Pour in the vegetable broth and give it a good stir. Bring the mixture to a boil.
  4. Reduce the heat to low, cover the pot, and let it simmer for about 15 minutes.
  5. Using an immersion blender or a regular blender, carefully blend about half of the soup until it’s smooth and creamy.
  6. Stir in the chopped sun-dried tomatoes, lemon juice, coconut milk, and spinach. Let it simmer for an additional 5-10 minutes.
  7. Season with salt and black pepper to taste, and ladle the soup into bowls. Garnish with fresh basil leaves. Serve with toasted bread.

Notes

Adjust the spice level by adding more or less red pepper flakes. You can also swap out the spinach for kale or Swiss chard.

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