This delicious tomato-based garbanzo bean soup is full of vegetables along with fennel seed for enhanced flavour. Vegan friendly and gluten-free, this tasty soup makes for a healthy lunch option.
Prepare for this soup by soaking the Garbanzo Beans in cool water overnight (around 12 hours).
Rinse beans & discard water. Place 2 cups of water in a large pot, bring to a boil and add the chickpeas, reduce heat to a slow boil for 45 min, making sure they are always covered with water.
Rinse beans under cold water until cool.
Spread on a baking sheet and remove skins.
Heat olive oil in large pot and sauté onion for approximately 3 minutes. Add garlic, carrots, celery and fennel seed. Cook for approximately 4 minutes.
Stir in diced tomatoes, chickpeas, and vegetable broth and, gently boil for approximately 15 minutes. Add grape tomatoes and spinach. Continue cooking for approximately 2 minutes.
Season with oregano, thyme, parsley, salt and pepper, stir well, remove from heat, place lid on pot, and let sit for 10 minutes before serving.
Ingredients
Directions
Prepare for this soup by soaking the Garbanzo Beans in cool water overnight (around 12 hours).
Rinse beans & discard water. Place 2 cups of water in a large pot, bring to a boil and add the chickpeas, reduce heat to a slow boil for 45 min, making sure they are always covered with water.
Rinse beans under cold water until cool.
Spread on a baking sheet and remove skins.
Heat olive oil in large pot and sauté onion for approximately 3 minutes. Add garlic, carrots, celery and fennel seed. Cook for approximately 4 minutes.
Stir in diced tomatoes, chickpeas, and vegetable broth and, gently boil for approximately 15 minutes. Add grape tomatoes and spinach. Continue cooking for approximately 2 minutes.
Season with oregano, thyme, parsley, salt and pepper, stir well, remove from heat, place lid on pot, and let sit for 10 minutes before serving.