Description
A warm and comforting Tuscan Garbanzo Bean Soup that combines chickpeas, vegetables, and coconut milk for a nutritious and delicious meal.
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 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 (OR 2/3 cup heavy cream)
- 2-3 cups fresh spinach
- Salt and black pepper to taste
- Fresh basil leaves (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until 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. 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.
- Using an immersion blender or a regular blender, carefully blend about half of the soup until it’s smooth and creamy, leaving some chickpeas intact for texture.
- Stir in the chopped sundried tomatoes, lemon juice, coconut milk, and spinach. 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.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. Adjust spice levels to your preference.