Description
A flavorful Tuscan Garbanzo Bean Soup that blends Italian and Mexican cuisines, perfect for cozy evenings.
Ingredients
Scale
- 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 (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)
Instructions
- Heat the olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.
- Stir in minced garlic, oregano, and red pepper flakes, cooking for another 1-2 minutes.
- Add chickpeas and tomato paste, stirring well. Pour in vegetable broth and bring to a boil.
- Reduce heat to low, cover, and let it simmer for about 15 minutes.
- Blend half of the soup with an immersion blender or regular blender for a creamy consistency while leaving some chickpeas whole.
- Add chopped sundried tomatoes, lemon juice, coconut milk, and spinach. Simmer for an additional 5-10 minutes until spinach wilts.
- Season with salt and black pepper. Ladle into bowls and garnish with fresh basil leaves. Serve with toasted bread.
Notes
For a thicker soup, blend more chickpeas. Customize with your favorite spices or toppings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Mexican Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg