Italian Vegan Garbanzo Bean Soup
Print

Italian Vegan Garbanzo Bean Soup

This Italian vegan garbanzo bean soup is perfect for chilly fall days. It's super easy to make and packed with flavor and nutrients.
Course Main Dish, Soup
Cuisine Italian
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings 4 servings

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

Instructions

  • 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.