There’s something soothing about a warm bowl of soup on a chilly day. I remember sitting around the kitchen table with my family, the air filled with the comforting aroma of garlic and herbs, as we shared stories over steaming bowls of Tuscan Garbanzo Bean Soup. This recipe is close to my heart because it brings a sense of warmth and togetherness. Each spoonful is packed with wholesome ingredients, making it a nourishing choice. What makes this soup special is its creamy texture paired with the heartiness of chickpeas, and it’s adaptable for different diets. You can easily enjoy it with crusty bread or on its own for a satisfying meal.
why make this recipe
Making Tuscan Garbanzo Bean Soup is a great choice for anyone looking for a healthy, hearty meal. This recipe is not only simple but also budget-friendly, as it uses canned chickpeas and basic pantry staples. It’s packed with nutrients, offering protein, fiber, and vitamins, making it perfect for both vegetarians and meat lovers. Plus, you can prepare it in one pot, which means less fuss with cleanup. Whether you’re feeding your family, impressing guests, or looking for a comforting dish after a long day, this soup fits the bill.
how to make Tuscan Garbanzo Bean Soup
Ingredients:
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 2 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 2 tbsp tomato paste
- 2 (15 oz) cans chickpeas (drained and rinsed)
- 3-4 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 (or 2/3 cup heavy cream)
- 2-3 cups fresh spinach
- Salt and black pepper to taste
- Fresh basil leaves (for garnish)
Directions:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes.
- Add the minced garlic, dried oregano, and red pepper flakes. Cook for another 1-2 minutes until fragrant.
- Add the chickpeas and tomato paste to the pot. Pour in the vegetable broth and stir well. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15 minutes.
- Using an immersion blender or a regular blender, carefully blend about half of the soup until it’s smooth and creamy. This will help thicken the soup while keeping some chickpeas for texture.
- Stir in the chopped sundried tomatoes, lemon juice, and the coconut milk. Add the spinach and simmer for an additional 5-10 minutes, allowing the flavors to meld together and the spinach to wilt. Season with salt and black pepper to taste.
- Ladle the soup into bowls and garnish with fresh basil leaves. Serve with toasted bread.
how to serve Tuscan Garbanzo Bean Soup
Serve the soup hot, allowing each person to add their favorite toppings, like additional basil or a drizzle of olive oil. Pair it with some toasted bread or a simple salad for a complete meal. It’s perfect for a cozy dinner or a casual lunch.
how to store Tuscan Garbanzo Bean Soup
If you have leftovers, let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. To freeze, allow it to cool, then place it in freezer-safe containers. It can last for about 2-3 months in the freezer. Just reheat on the stove when you’re ready to enjoy it again.
tips to make Tuscan Garbanzo Bean Soup
- To enhance the flavor, try adding a bay leaf during simmering and remove it before blending.
- Make it your own by adding other vegetables like carrots or celery.
- For extra creaminess, you can blend more of the soup or use a bit more coconut milk or cream.
variation
For a spicier kick, you can add diced jalapeños or adjust the red pepper flakes. If you’re looking for a heartier version, consider adding cooked pasta or rice.
FAQs
1. Can I make this soup ahead of time?
Yes! This soup tastes even better the next day as the flavors meld together. Just store it in the fridge and reheat when ready to eat.
2. Is this soup vegan?
Yes, if you use coconut milk or a non-dairy cream alternative. Just make sure all ingredients are vegan-friendly.
3. What can I use instead of chickpeas?
You could try using white beans or lentils, as both will provide a nice texture and flavor to the soup. Adjust the cooking time as necessary.
Tuscan Garbanzo Bean Soup
Ingredients
For the soup
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 2 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes adjust to taste
- 2 tablespoons tomato paste
- 2 cans chickpeas (15 oz, drained and rinsed)
- 3-4 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 or 2/3 cup heavy cream
- 2-3 cups fresh spinach
- Salt and black pepper to taste
- Fresh basil leaves (for garnish)
Method
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and sauté until it becomes translucent, about 3-4 minutes.
- Add the minced garlic, dried oregano, and red pepper flakes. Cook for another 1-2 minutes until fragrant.
Cooking
- Add the chickpeas and tomato paste to the pot.
- Pour in the vegetable broth and stir well.
- Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15 minutes.
- Using an immersion blender or a regular blender, carefully blend about half of the soup until it’s smooth and creamy.
- Stir in the chopped sundried tomatoes, lemon juice, and the coconut milk.
- Add the spinach and simmer for an additional 5-10 minutes, allowing the flavors to meld together and the spinach to wilt.
- Season with salt and black pepper to taste.
Serving
- Ladle the soup into bowls and garnish with fresh basil leaves.
- Serve with toasted bread.