Print

Tuscan Garbanzo Bean Soup Recipe

Tuscan Garbanzo Bean Soup Recipe
Print Recipe

★★★★★

5.3 from 22 reviews

This Tuscan Garbanzo Bean Soup is a rich, creamy, and hearty vegan soup featuring tender chickpeas simmered in a flavorful blend of sundried tomatoes, aromatic herbs, and coconut milk. It’s perfect for a nutritious lunch or dinner, offering a delightful balance of textures and vibrant flavors inspired by traditional Tuscan cuisine.

Ingredients

Scale

Main Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion (finely chopped)
  • 2 cloves garlic (minced)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 2 tbsp tomato paste
  • 2 15 oz canned chickpeas (drained and rinsed)
  • 4 cups low sodium vegetable broth
  • 1/3 cup sundried tomatoes in oil (chopped)
  • Juice of 1/2 lemon
  • 1 cup full-fat coconut milk from a can
  • 3 cups fresh spinach
  • Salt and black pepper to taste
  • Fresh basil leaves (for garnish)

Instructions

  1. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Then add the minced garlic, dried oregano, and red pepper flakes, cooking for another 1-2 minutes until fragrant.
  2. Add Chickpeas and Broth: Stir in the chickpeas and tomato paste into the pot. Pour in the vegetable broth and give it a good stir. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15 minutes to develop flavors.
  3. Blend Soup Partially: Using an immersion blender or a regular blender, carefully blend about half of the soup until smooth and creamy. This technique thickens the soup while leaving some chickpeas whole to retain a pleasant texture.
  4. Add Remaining Ingredients: Stir in the chopped sundried tomatoes, lemon juice, coconut milk, and fresh spinach. Allow the soup to simmer for an additional 5-10 minutes, until the spinach wilts and the flavors meld together. Season with salt and black pepper to taste.
  5. Serve: Ladle the Tuscan Garbanzo Bean Soup into bowls. Garnish each serving with fresh basil leaves. For best enjoyment, serve alongside toasted bread.

Notes

  • If you prefer a spicier soup, increase the red pepper flakes to taste.
  • This soup can be made ahead and refrigerated for up to 3 days; reheat gently before serving.
  • For a nut-free option, ensure the coconut milk is pure and free from cross-contamination.
  • Use low sodium vegetable broth to better control the soup’s saltiness.
  • To make this soup gluten-free, serve without bread or with gluten-free bread.

Nutrition

Keywords: Tuscan Garbanzo Bean Soup, vegan chickpea soup, creamy garbanzo soup, Italian soup recipe, coconut milk soup, sundried tomato soup

Find it online: https://todayquickmeals.com/tuscan-garbanzo-bean-soup-recipe/