Vegan Italian Garbanzo Bean Soup Food

ITALIAN VEGAN GARBANZO BEAN SOUP

Italian Vegan Garbanzo Bean Soup image

This Italian vegan garbanzo bean soup is perfect for chilly fall days. It's super easy to make and packed with flavor and nutrients.

Provided by Sina

Time 30m

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 onion, finely chopped
2 cloves of garlic, minced
2 carrots, cut into medium-sized chunks
3 stalks celery, cut into medium-sized chunks
1 fennel bulb, cut into thin slices
1 15,5 oz can garbanzo beans (chickpeas)
1 14, 5 oz can diced tomatoes
3 cups vegetable broth
about 15 cherry tomatoes, cut into halves
2 hand full of fresh spinach
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 tablespoon fresh parsley, chopped
salt, to taste
black pepper, to taste

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

Vegan Italian Garbanzo Bean Soup image

This tomato-based garbanzo bean soup is full of vegetables and the twist of fennel seed will keep your taste buds dancing the whole bowl through.

Provided by PalouseBrand

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 9h54m

Yield 4

Number Of Ingredients 15

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

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.

Nutrition Facts : Calories 210.8 calories, Carbohydrate 32.9 g, Fat 5.7 g, Fiber 8 g, Protein 7.8 g, SaturatedFat 0.7 g, Sodium 698.8 mg, Sugar 9.1 g

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