Tuscan Garbanzo Bean Soup
A hearty and flavorful Tuscan-style soup featuring garbanzo beans, fresh vegetables, and aromatic herbs.
Equipment
- Large Pot
- Ladle
Ingredients
Main Ingredients
- 2 tbsp Olive Oil
- 1 Onion chopped
- 2 Carrots chopped
- 2 Celery Stalks chopped
- 3 cloves Garlic minced
- 1 28 oz can Canned Diced Tomatoes
- 6 cups Vegetable Broth
- 2 15 oz cans Canned Garbanzo Beans rinsed and drained
- 1 tsp Dried Oregano
- 1 sprig Fresh Rosemary
- 5 oz Baby Spinach
- Salt to taste
- Black Pepper to taste
Instructions
Preparation
- Heat olive oil in a large pot over medium heat, then add onion, carrots, and celery; cook until softened, about 5-7 minutes.
- Stir in minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Add diced tomatoes, vegetable broth, garbanzo beans, dried oregano, and fresh rosemary to the pot; bring to a boil.
- Reduce heat, cover, and simmer for 25-30 minutes, allowing flavors to meld.
- Remove rosemary sprig, then stir in baby spinach and cook until wilted, about 2-3 minutes.
- Season with salt and black pepper to taste before serving hot.
Notes
Serve with a drizzle of extra virgin olive oil and a sprinkle of grated Parmesan cheese for extra flavor. This soup can be made ahead and reheats well, making it perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.