Mediterranean Garbanzo Bean Soup


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)

Mediterranean Garbanzo Bean Soup


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.



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