Tuscan Garbanzo Bean Soup

why make this recipe

This Tuscan Garbanzo Bean Soup is warm, creamy, and full of simple flavors. It uses common pantry items and comes together fast. Make it when you want a filling meal that still feels light and fresh.

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introduction

This soup mixes chickpeas, sun‑dried tomatoes, lemon, and coconut milk for a creamy, bright bowl. It has a mild spice and soft greens. If you like hearty soups with simple steps, try it. You might also enjoy Autumn Wild Rice Soup as another cozy option.

how to make Tuscan Garbanzo Bean Soup

• Sauté onion, garlic, and spices until soft.
• Add chickpeas, tomato paste, and broth, then simmer.
• Blend half the soup until smooth to thicken.
• Stir in sundried tomatoes, lemon juice, coconut milk, and spinach.
• Simmer briefly until the spinach wilts and the flavors blend.

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 tbsp tomato paste
• 2 15 oz canned 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 from a can* (OR 2/3 cup heavy cream (there are non-dairy options available too) )
• 2-3 cups fresh spinach
• Salt and black pepper to taste
• Fresh basil leaves (for garnish)

Directions :

• In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic, dried oregano, and red pepper flakes. Cook for another 1-2 minutes until fragrant.
• Add the chickpeas and tomato paste to the pot. Pour in the vegetable broth. Give it a good stir. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15 minutes.
• Using an immersion blender or a regular blender, carefully blend about half of the soup until it’s smooth and creamy. This will help thicken the soup while leaving some chickpeas intact for texture.
• Stir in the chopped sundried tomatoes, lemon juice, cup of coconut milk, and spinach. Simmer for an additional 5-10 minutes, allowing the flavors to meld together and the spinach to wilt. Season with salt and black pepper to taste.
• Ladle the Tuscan Chickpea Soup into bowls. Garnish with fresh basil leaves. Serve with toasted bread.

how to serve Tuscan Garbanzo Bean Soup

Serve hot in bowls. Add fresh basil on top and a drizzle of olive oil if you like. Offer crusty bread or toast for dipping. For a richer meal, serve with a small salad or pair it with Bacon Cheddar Gnocchi Soup for variety.

how to store Tuscan Garbanzo Bean Soup

• In the fridge: cool fully, then store in an airtight container for up to 4 days.
• In the freezer: freeze in portions for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove. Stir well when reheating because coconut milk can separate slightly.

tips to make Tuscan Garbanzo Bean Soup

• Use canned chickpeas for speed. Rinse them well.
• Blend only half the soup for a mix of creamy and chunky texture.
• Adjust red pepper flakes to your heat preference.
• Use full‑fat coconut milk or heavy cream for a silky finish.
• Add lemon juice last to keep its bright flavor.
• Warm the sundried tomatoes in a little of their oil before adding if they feel dry.

variation (if any)

• Make it vegan: use coconut milk (already listed) and vegetable broth.
• Add cooked sausage or bacon for a meaty version.
• Swap spinach for kale or chard for a slightly stronger green.
• Use white beans instead of chickpeas for a different texture.

FAQs

Q: Can I use dried chickpeas?
A: Yes. Cook them first until soft, then follow the recipe. Use about 1 1/2 cups cooked chickpeas for each 15 oz can.

Q: Can I skip the coconut milk?
A: You can. Use 2/3 cup heavy cream or a non‑dairy creamer. The soup will be less coconut‑forward.

Q: Is this soup spicy?
A: It is mildly spicy from the red pepper flakes. Reduce or skip them to make it mild.

Q: Can I make this in a slow cooker?
A: Yes. Sauté onions and garlic first, then add everything except spinach and lemon. Cook on low 4-6 hours and add spinach and lemon at the end.

Conclusion

For more versions and ideas, see Tuscan Chickpea Soup and another take at Tuscan Chickpea Soup – Vikalinka.

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