Description
This creamy, savory Tuscan Garbanzo Bean Soup is a Mediterranean-inspired soup that combines tangy, sweet sun-dried tomatoes with hearty chickpeas for a cozy soup you will love.
Ingredients
1 tablespoon olive oil
1/2 cup diced onion
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
2 tbsp tomato paste
2 cans chickpeas, drained and rinsed
3–4 cups low sodium vegetable broth
1/3 cup sundried tomatoes in oil, chopped
Juice of 1/2 lemon
1 cup full-fat coconut milk or 1/2 cup heavy cream
2–3 cups fresh spinach
Salt and black pepper to taste
Fresh basil leaves for garnish
Instructions
1. Heat olive oil over medium heat. Add onion and sauté.
2. Add garlic, oregano, and red pepper flakes.
3. Stir in chickpeas and tomato paste. Pour in broth and simmer 15 minutes.
4. Blend half the soup to thicken.
5. Add sun-dried tomatoes, lemon juice, coconut milk, and spinach. Simmer 5–10 minutes.
6. Season and serve with basil.
Notes
Adjust broth for desired thickness.
Use coconut milk for a dairy-free version.
Serve with toasted bread.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 391