Vegan Italian Garbanzo Bean Soup

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.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 14 mins
• Total Time: 1 hr 44 mins
• Calories: 211 Calories

Ingredients

• 3 cloves garlic, minced
• salt and ground black pepper to taste
• 1 onion, finely chopped
• 2 carrots, sliced
• 1 tablespoon chopped fresh parsley
• 3 cups vegetable broth
• 3 stalks celery, sliced
• ½ teaspoon chopped fresh thyme
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon fennel seeds
• 1 (14.5 ounce) can fire-roasted diced tomatoes
• 2 cups baby spinach leaves
• 1 teaspoon chopped fresh oregano
• ½ cup dried garbanzo beans
• 18 grape tomatoes, halved lengthwise

Recipe Instructions

Step 1

Place garbanzo beans in a large container and cover with several inches of cool water; let soak 8 hours to overnight. Drain.

Step 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.

Step 3

Spread garbanzo beans on a baking sheet and remove skins.

Step 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.

Step 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.