ITALIAN VEGAN GARBANZO BEAN SOUP

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 2 carrots, cut into medium-sized chunks
  • 3 stalks celery, cut into medium-sized chunks
  • 1 fennel bulb, cut into thin slices
  • 1 15,5 oz can garbanzo beans (chickpeas)
  • 1 14, 5 oz can diced tomatoes
  • 3 cups vegetable broth
  • about 15 cherry tomatoes, cut into halves
  • 2 hand full of fresh spinach
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 tablespoon fresh parsley, chopped
  • salt, to taste
  • black pepper, to taste
Italian-Vegan-Garbanzo-Bean-Soup

Directions

  • In a large pot, heat the olive oil and sauté the onion for about 3 minutes. Then add the garlic, the carrots, the celery, and the fennel. Cook for about 4 minutes.
  • Stir in a can of diced tomatoes, the chickpeas, and three cups of vegetable broth. Cook for about 15 minutes. Then add the cherry tomatoes and the spinach and cook for another 2-3 minutes.
  • Season with fresh parsley, oregano, thyme, salt, and pepper.

Notes

Credits

This recipe was found on https://veganheaven.org/