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Vegan Italian Garbanzo Bean Soup

Rated as 4.5 out of 5 Stars

"This tomato-based garbanzo bean soup is full of vegetables and the twist of fennel seed will keep your taste buds dancing the whole bowl through."
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Ingredients

9 h 54 m servings 217 cals
Original recipe yields 4 servings

Directions

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  1. Place garbanzo beans in a large container and cover with several inches of cool water; let soak 8 hours to overnight. Drain.
  2. Bring 2 cups of water to a boil in a large pot. Add garbanzo beans; reduce heat and simmer until almost tender, about 45 minutes. Drain and rinse with cold water until cool.
  3. Spread garbanzo beans on a baking sheet and remove skins.
  4. Heat olive oil in a large pot over medium heat; cook and stir onion until softened, about 3 minutes. Add celery, carrots, garlic, and fennel seeds; cook and stir for 4 minutes. Stir in garbanzo beans, vegetable broth, and tomatoes. Simmer soup until garbanzo beans are tender, about 15 minutes. Add grape tomatoes and spinach leaves; cook for 2 minutes.
  5. Season soup with parsley, oregano, thyme, salt, and pepper. Stir well and remove from heat. Cover and let stand for 10 minutes before serving.

Footnotes

  • Cook's Note:
  • Substitute dried herbs for the fresh herbs if desired.

Nutrition Facts


Per Serving: 217 calories; 5.7 g fat; 34.3 g carbohydrates; 8 g protein; 0 mg cholesterol; 709 mg sodium. Full nutrition

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Reviews

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Tasty and filling. I added a bunch of other vegetables. Thank you for the recipe.