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Vegan Italian Garbanzo Bean Soup
Vegan Italian Garbanzo Bean Soup
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Prep Time:
30 minutes
Cook Time:
74 minutes
Total Time:
594 minutes
Delicious vegan garbanzo bean soup with tomatoes, spinach, fresh herbs, and a flavorful twist of fennel seeds.
Ingredients:
  • 0.5 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
  • 0.5 teaspoon chopped fresh thyme
Instructions:
  • In a large container, cover garbanzo beans with cool water. Soak for 8 hours to overnight. Drain.
  • In a large pot, bring 2 cups of water to a boil. Add garbanzo beans and simmer over low heat for about 45 minutes, until almost tender. Drain and rinse with cold water until cool.
  • Arrange garbanzo beans on a baking sheet and gently peel off skins.
  • In a large pot over medium heat, sauté onion in olive oil 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 until garbanzo beans are tender, about 15 minutes. Add grape tomatoes and spinach leaves; cook for an additional 2 minutes.
  • Enhance soup with a blend of fragrant parsley, oregano, and thyme, then generously season with salt and pepper. Stir thoroughly, then let the flavors meld off the heat, covered, for 10 minutes before serving.

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