Vegan Italian Garbanzo Bean Soup Recipe

Vegan Italian Garbanzo Bean Soup Recipe

  • 1/2 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
  • 1/2 teaspoon chopped fresh thyme
  • salt and ground black pepper to taste
  1. Place garbanzo beans in a large container and cover with several inches of cool water; let soak 8 hours to overnight. Drain.
  2. 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.
  3. Spread garbanzo beans on a baking sheet and remove skins.
  4. 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.
  5. Season soup with parsley, oregano, thyme, salt, and pepper. Stir well and remove from heat. Cover and let stand for 10 minutes before serving.