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Tuscan Garbanzo Bean Soup

A warm and inviting dish that encapsulates comfort food, Tuscan Garbanzo Bean Soup features a rich, creamy texture and vibrant flavors, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, Soup
Cuisine Italian
Servings 6 servings
Calories 280 kcal

Ingredients
  

Base Ingredients

  • 1 tablespoon olive oil A golden oil that adds richness and depth.
  • 1/2 cup diced onion These aromatic bits caramelize beautifully.
  • 2 cloves minced garlic Fragrant and zesty, elevates every dish.
  • 1 teaspoon dried oregano Imparts a traditional Italian flair.
  • 1/2 teaspoon red pepper flakes Dash of heat to warm your palate.
  • 2 tablespoons tomato paste Adds rich, tangy sweetness.
  • 2 15 oz canned chickpeas (drained and rinsed) Provides texture and protein.
  • 3-4 cups low sodium vegetable broth Forms the soup’s heart.

Flavor Enhancers

  • 1/3 cup sundried tomatoes in oil (chopped) Adds bursts of rich flavor.
  • Juice of 1/2 lemon Brightens up the soup.
  • 1 cup full-fat coconut milk from a can Adds velvety smoothness.
  • 2-3 cups fresh spinach Provides a delightful contrast in texture.

Seasoning and Garnish

  • to taste Salt Essential for enhancing flavors.
  • to taste black pepper Essential for enhancing flavors.
  • Fresh basil leaves Provides a bright finishing touch.

Instructions
 

Preparation

  • In a large pot, heat 1 tablespoon of olive oil over medium heat. Once it shimmers, add 1/2 cup diced onion and sauté until translucent, about 3-4 minutes.
  • Add 2 cloves of minced garlic, 1 teaspoon of dried oregano, and 1/2 teaspoon of red pepper flakes. Cook for another 1-2 minutes until fragrant.
  • Stir in the 2 cans of chickpeas and 2 tablespoons of tomato paste. Pour in 3-4 cups of low sodium vegetable broth to create a lush base. Bring to a boil, then reduce heat to low and cover.

Cooking

  • Simmer for about 15 minutes, allowing flavors to meld beautifully.
  • Use an immersion blender to blend about half of the soup until creamy, leaving some chickpeas intact.
  • Stir in the chopped sundried tomatoes, juice of 1/2 lemon, 1 cup of coconut milk, and 2-3 cups of fresh spinach. Simmer for another 5-10 minutes.
  • Season with salt and black pepper to taste. Ladle into bowls and garnish with fresh basil leaves.

Notes

Consider adding a pinch of smoked paprika for added depth. Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days.
Keyword chickpea soup, Comfort Food, Hearty Soup, Tuscan Garbanzo Bean Soup, vegetarian soup