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.
0 servings