Description
A comforting and hearty Tuscan Garbanzo Bean Soup with layers of flavor and wholesome ingredients, perfect for sharing with loved ones.
Ingredients
- 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 (15 oz) 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 2/3 cup heavy cream)
- 2-3 cups fresh spinach
- Salt and black pepper to taste
- Fresh basil leaves (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.
- Add minced garlic, dried oregano, and red pepper flakes, cooking for an additional 1-2 minutes.
- Add drained chickpeas and tomato paste, stirring to combine.
- Pour in vegetable broth and bring to a boil, then reduce heat and simmer for approximately 15 minutes.
- Blend half of the soup until smooth, then return to the pot.
- Stir in sundried tomatoes, lemon juice, coconut milk, and spinach. Simmer for an additional 5-10 minutes.
- Season with salt and black pepper to taste, and garnish with fresh basil leaves before serving.
Notes
Make the soup ahead of time to let flavors meld beautifully. Serve with toasted bread for a delightful meal.
