Vegan Italian Garbanzo Bean Soup - cooking recipe

Ingredients
    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
Preparation
    Place garbanzo beans in a large container and cover with several inches of cool water; let soak 8 hours to overnight. Drain.
    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.
    Spread garbanzo beans on a baking sheet and remove skins.
    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.
    Season soup with parsley, oregano, thyme, salt, and pepper. Stir well and remove from heat. Cover and let stand for 10 minutes before serving.

Leave a comment