Italian Vegan Garbanzo Bean Soup Food

ITALIAN VEGAN GARBANZO BEAN SOUP

Steps:

• In a large pot, heat the olive oil and sauté the onion for about 3 minutes. Then add the garlic, the carrots, the celery, and the fennel. Cook for about 4 minutes.
• Stir in a can of diced tomatoes, the chickpeas, and three cups of vegetable broth. Cook for about 15 minutes. Then add the cherry tomatoes and the spinach and cook for another 2-3 minutes.
• Season with fresh parsley, oregano, thyme, salt, and pepper.

VEGAN ITALIAN GARBANZO BEAN SOUP

Steps:

• 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.

GARBANZO BEAN SOUP

Steps:

• Combine the tomatoes, olive oil and 1 1/2 cans of the beans in a large saucepan. Bring to a boil. Puree the remaining 1/2 can of garbanzo beans using a blender or food processor, and stir into the saucepan. Place the sprigs of rosemary into the pan without breaking off the leaves. The sprigs will be removed before serving.
• Add acini de pepe pasta and simmer until pasta is soft, stirring gently to prevent sticking. Remove rosemary, and season with salt and pepper.