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Tuscan Garbanzo Bean Soup Recipe

Tuscan Garbanzo Bean Soup Recipe
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★★★★★

4.7 from 11 reviews

A hearty and flavorful Tuscan Garbanzo Bean Soup featuring creamy chickpeas, sundried tomatoes, fresh spinach, and rich coconut milk, seasoned with aromatic herbs and spices. This comforting soup is perfect for a cozy meal and easy to prepare using simple pantry ingredients.

Ingredients

Scale

Main Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 2 tablespoons tomato paste
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 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 (canned)
  • 3 cups fresh spinach
  • Salt and black pepper to taste
  • Fresh basil leaves for garnish

Instructions

  1. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic, dried oregano, and red pepper flakes, and cook for an additional 1-2 minutes until fragrant.
  2. Add Chickpeas and Broth: Stir in the chickpeas and tomato paste. Pour in the vegetable broth and mix well. Bring the mixture to a boil, then reduce heat to low, cover, and let simmer for 15 minutes.
  3. Blend Soup: Use an immersion blender or transfer half of the soup to a regular blender carefully. Blend until smooth and creamy to thicken the soup, leaving the other half unblended to maintain texture.
  4. Incorporate Remaining Ingredients: Stir in chopped sundried tomatoes, lemon juice, coconut milk, and fresh spinach. Simmer for 5-10 minutes to allow flavors to meld and spinach to wilt. Season with salt and black pepper to taste.
  5. Serve and Garnish: Ladle the soup into bowls, garnish with fresh basil leaves, and serve warm, optionally alongside toasted bread.

Notes

  • You can adjust the amount of red pepper flakes to suit your spice preference.
  • Full-fat coconut milk adds creaminess and a subtle sweetness; use light coconut milk for a lighter option.
  • To make the soup gluten-free, ensure that the vegetable broth and sundried tomatoes do not contain gluten additives.
  • Fresh basil leaves add a bright herbal note; you can substitute with parsley or omit if unavailable.
  • This soup stores well in the refrigerator for up to 3 days and can be frozen for up to 1 month.

Nutrition

Keywords: Tuscan Garbanzo Bean Soup, Chickpea Soup, Vegan Soup, Healthy Soup, Comfort Food, Italian Soup, Coconut Milk Soup

Find it online: https://amayaharis.com/tuscan-garbanzo-bean-soup-recipe/