Delicious Vegan Italian Garbanzo Bean Soup Recipe

Ingredients

• 0.5 cup dried garbanzo beans
• 1 tablespoon extra-virgin olive oil
• 1 onion, finely chopped
• 3 stalks celery, sliced
• 2 carrots, sliced
• 3 cloves garlic, minced
• 1 teaspoon fennel seeds
• 3 cups vegetable broth
• 1 (14.5 ounce) can fire-roasted diced tomatoes
• 18 grape tomatoes, halved lengthwise
• 2 cups baby spinach leaves
• 1 tablespoon chopped fresh parsley
• 1 teaspoon chopped fresh oregano
• 0.5 teaspoon chopped fresh thyme
• salt and ground black pepper to taste

Instructions

1. Place garbanzo beans in a large container, ensuring they are submerged under several inches of cool water. Allow them to soak for 8 hours or overnight. Drain the water completely.
2. Bring 2 cups of water to a rapid boil in a large pot. Introduce the garbanzo beans, then reduce the heat to a gentle simmer. Cook until the beans are nearly tender, approximately 45 minutes. Drain and rinse with cold water until they are cool to the touch.
3. Distribute the garbanzo beans evenly on a baking sheet and meticulously remove their skins.
4. In a large pot, heat olive oil over medium heat. Sauté the onion until it softens, about 3 minutes. Incorporate celery, carrots, garlic, and fennel seeds; continue to cook and stir for an additional 4 minutes. Add the garbanzo beans, vegetable broth, and tomatoes. Allow the soup to simmer until the garbanzo beans achieve optimal tenderness, around 15 minutes. Introduce grape tomatoes and spinach leaves; cook for a brief 2 minutes.
5. Enhance the soup's flavor profile with parsley, oregano, thyme, salt, and pepper. Stir thoroughly and remove from the heat source. Cover the pot and allow it to stand for 10 minutes before serving the flavorful soup.

Nutrition

• Calories: 211 kcal
• Fat Content: 6 g
• Fiber Content: 8 g
• Sugar Content: 9 g
• Sodium Content: 699 mg
• Protein Content: 8 g
• Carbohydrate Content: 33 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g