Description
This Tuscan Garbanzo Bean Soup is warm, creamy, and full of simple flavors. It uses pantry staples and comes together fast for a filling yet light meal.
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 tablespoons tomato paste
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 3–4 cups low-sodium vegetable broth
- 1/3 cup chopped sundried tomatoes in oil
- 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 3–4 minutes until translucent.
- Add garlic, oregano, and red pepper flakes and cook 1–2 minutes until fragrant.
- Stir in chickpeas and tomato paste, then pour in vegetable broth.
- Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
- Blend about half the soup until smooth to thicken.
- Stir in sundried tomatoes, lemon juice, coconut milk, and spinach.
- Simmer 5–10 minutes until spinach wilts and flavors meld.
- Season with salt and black pepper.
- Serve hot with fresh basil.
Notes
Blend half the soup for a creamy-chunky texture. Adjust red pepper flakes to taste. Use full-fat coconut milk or heavy cream for richness and add lemon juice at the end to keep it bright.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan Inspired