Description
A hearty and flavorful Italian delight made with garbanzo beans and fresh vegetables.
Ingredients
Scale
- 1 can (15 oz) garbanzo beans, drained and rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups fresh spinach
- 2 tablespoons olive oil
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onion, garlic, carrots, and celery. Sauté until vegetables are tender.
- Stir in the diced tomatoes, garbanzo beans, vegetable broth, oregano, basil, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes.
- Add fresh spinach and cook for an additional 5 minutes until wilted.
- Serve hot and enjoy your Tuscan Garbanzo Bean Soup!
Notes
- For a spicier version, add red pepper flakes.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Garnish with fresh parsley or grated Parmesan cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg