Tuscan Garbanzo Bean Soup
A hearty and nutritious soup made with chickpeas, sundried tomatoes, and fresh spinach. Perfect for a comforting lunch or dinner.
Ingredients
Main ingredients
- 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 cans (15 oz) chickpeas (drained and rinsed)
- 3-4 cups low sodium vegetable broth
- 1/3 cup sundried tomatoes in oil (chopped)
- 1 cup full-fat coconut milk from a can (OR 2/3 cup heavy cream)
- 2-3 cups fresh spinach
- Fresh basil leaves (for garnish)
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic, dried oregano, and red pepper flakes. Cook for another 1-2 minutes until fragrant.
- Add the chickpeas and tomato paste to the pot. Pour in the vegetable broth. Stir well and bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for about 15 minutes.
- Blend about half of the soup until smooth, leaving some chickpeas intact for texture.
- 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.
- Serve hot, garnished with fresh basil leaves.
Notes
For added depth of flavor, sauté some carrots and celery with the onions. Adjust the heat with red pepper flakes. Substitute with kale or Swiss chard for variation.