The Best Vegan Italian Garbanzo Bean Soup Recipes
Discover the rich flavors of our Vegan Italian Garbanzo Bean Soup. This tomato-based soup, filled with vegetables and seasoned with fennel, is perfect for a healthy and hearty meal.
Ingredients
- ½ 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
- ½ teaspoon chopped fresh thyme
- salt and ground black pepper to taste
Instructions
- 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.