Mediterranean Garbanzo Bean Soup
Ingredients
2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 stalks celery, chopped
1 red pepper, chopped
3 medium carrots, chopped
4 cloves garlic, minced
1/2 pound green beans, trimmed and cut into 1-inch pieces
1 28-ounce can chopped tomatoes
10 cups low-sodium chicken stock
2 cups cooked garbanzo beans (if using canned, rinse thoroughly)
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
Basil pesto (for garnish)
Directions
1. Preheat olive oil in a large Dutch oven or soup pot. Transfer onion, celery, pepper, carrots, garlic to pot and saute for 8 to 10 minutes. Add green beans, tomatoes, chicken stock, garbanzo beans, basil, oregano, rosemary, bay leaf, salt, and pepper. Stir to combine ingredients and bring to a boil. Reduce heat, cover, and simmer for 25 to 30 minutes. Add additional salt and pepper if necessary.
2. Ladle into soup bowls, garnish with a dollop of pesto, and serve immediately.