Vegan Italian Garbanzo Bean Soup
Description
This vegan garbanzo bean soup with tomatoes, spinach, and fresh herbs gets an intriguing boost of flavor from the addition of fennel seeds.
Ingredients
•
1/2 cup dried garbanzo beans
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1 tablespoon extra-virgin olive oil
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1 onion, finely chopped
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3 stalks celery, sliced
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2 carrots, sliced
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3 cloves garlic, minced
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1 teaspoon fennel seeds
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3 cups vegetable broth
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1 (14 1/2 ounce) can fire-roasted diced tomatoes
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18 grape tomatoes, halved lengthwise
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2 cups baby spinach leaves
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1 tablespoon chopped fresh parsley
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1 teaspoon chopped fresh oregano
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1/2 teaspoon chopped fresh thyme
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salt and ground black pepper to taste
Directions
1
Place garbanzo beans in a large container and cover with several inches of cool water; let soak 8 hours to overnight. Drain.
2
Bring 2 cups of water to a boil in a large pot. Add garbanzo beans; reduce heat and simmer until almost tender, about 45 minutes. Drain and rinse with cold water until cool.
3
Spread garbanzo beans on a baking sheet and remove skins.
4
Heat olive oil in a large pot over medium heat; cook and stir onion until softened, about 3 minutes. Add celery, carrots, garlic, and fennel seeds; cook and stir for 4 minutes. Stir in garbanzo beans, vegetable broth, and tomatoes. Simmer soup until garbanzo beans are tender, about 15 minutes. Add grape tomatoes and spinach leaves; cook for 2 minutes.
5
Season soup with parsley, oregano, thyme, salt, and pepper. Stir well and remove from heat. Cover and let stand for 10 minutes before serving.