Tuscan Garbanzo Bean Soup

This delightful Tuscan Garbanzo Bean Soup combines hearty chickpeas with rich flavors, creating a comforting dish perfect for any season.

Prep Time 10

Cook Time 30

Total Time 40

Serving Size servings

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 chickpeas (15 oz each, drained and rinsed)
3-4 cups low sodium vegetable broth
1/3 cup sundried tomatoes in oil (chopped)
1/2 each juice of lemon
1 cup full-fat coconut milk from a can or 2/3 cup heavy cream; non-dairy options available
2-3 cups fresh spinach
to taste Salt and black pepper
for garnish Fresh basil leaves

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. Give it a good stir. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15 minutes.
Using an immersion blender or a regular blender, carefully blend about half of the soup until it’s smooth and creamy.
Stir in the chopped sundried tomatoes, lemon juice, coconut milk, and spinach. Simmer for an additional 5-10 minutes, allowing the flavors to meld together and the spinach to wilt. Season with salt and black pepper to taste.
Ladle the Tuscan Garbanzo Bean Soup into bowls. Garnish with fresh basil leaves. Serve with toasted bread.

This soup is delicious on its own but even more enjoyable with crusty bread or a fresh salad. For non-vegan servings, add grated Parmesan cheese.