Description
A warm and creamy Tuscan Garbanzo Bean Soup that is a perfect blend of flavors and comfort.
Ingredients
Scale
- 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 sundried tomatoes in oil (chopped)
- Juice of 1/2 lemon
- 1 cup full-fat coconut milk (or 1/2 cup heavy cream)
- 2-3 cups fresh spinach
- Salt and black pepper to taste
- Fresh basil leaves (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Incorporate the minced garlic, dried oregano, and red pepper flakes. Cook for another 1-2 minutes until fragrant.
- Stir in the chickpeas and tomato paste.
- Pour in the vegetable broth. Give it a good stir.
- Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for about 15 minutes.
- Using an immersion blender or a regular blender, carefully blend about half of the soup until it’s smooth and creamy.
- Stir in the chopped sundried tomatoes, lemon juice, coconut milk, and spinach.
- Simmer for an additional 5-10 minutes.
- Season with salt and black pepper to taste.
- Ladle the soup into bowls.
- Garnish with fresh basil leaves.
Notes
This soup tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg