Tuscan Garbanzo Bean Soup
A hearty and comforting Tuscan soup loaded with nutritious ingredients like chickpeas, spinach, and tomatoes.
Ingredients
- 1 tablespoonolive oil
- ½ cupdiced onion
- 2 clovesgarlic (minced)
- 1 teaspoondried oregano
- ½ teaspoonred pepper flakes (adjust to taste)
- 2 tablespoonstomato paste
- 2cans chickpeas (drained and rinsed)
- 3 cupslow sodium vegetable broth
- ⅓ cupsundried tomatoes in oil (chopped)
- ½juice of lemon
- 1 cupfull-fat coconut milk (or 2/3 cup heavy cream)
- 2 cupsfresh spinach
- salt and black pepper to taste
- fresh basil leaves (for garnish)
Directions
- 1
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- 2
Add the minced garlic, dried oregano, and red pepper flakes. Cook for another 1-2 minutes until fragrant.
- 3
Add the chickpeas and tomato paste, pour in the vegetable broth, and stir well. Bring to a boil.
- 4
Reduce heat to low, cover, and let it simmer for about 15 minutes.
- 5
Blend about half of the soup until smooth and creamy for thickness while retaining some texture.
- 6
Stir in chopped sundried tomatoes, lemon juice, coconut milk, and spinach, simmering for an additional 5-10 minutes.
- 7
Season with salt and black pepper to taste.
- 8
Ladle into bowls and garnish with fresh basil. Serve with toasted bread.