Description
A simple, hearty soup featuring garbanzo beans and Tuscan flavors.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 6 cups vegetable broth
- 2 (15 ounce) cans garbanzo beans, rinsed and drained
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 1 cup chopped kale or spinach (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in diced tomatoes, vegetable broth, garbanzo beans, rosemary, and thyme.
- Bring the soup to a boil, then reduce heat and simmer for 15 minutes to allow flavors to meld.
- Season with salt and pepper to your taste.
- If using, stir in kale or spinach during the last 5 minutes of cooking until wilted.
- Serve hot.
Notes
- For a thicker soup, mash about 1/4 of the garbanzo beans against the side of the pot before serving.
- Add a splash of red wine vinegar at the end for brightness.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 6
- Sodium: 450
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 12
- Protein: 12
- Cholesterol: 0
Keywords: Tuscan, Garbanzo Bean Soup, Chickpea Soup, Italian Soup, Vegetable Soup, Hearty Soup