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.


Recipe Summary

30 mins
1 hr 14 mins
8 hrs 10 mins
9 hrs 54 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place garbanzo beans in a large container and cover with several inches of cool water; let soak 8 hours to overnight. Drain.

  • 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.

  • Spread garbanzo beans on a baking sheet and remove skins.

  • 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.

  • Season soup with parsley, oregano, thyme, salt, and pepper. Stir well and remove from heat. Cover and let stand for 10 minutes before serving.

Cook's Note:

Substitute dried herbs for the fresh herbs if desired.

Nutrition Facts

211 calories; protein 7.8g 16% DV; carbohydrates 32.9g 11% DV; fat 5.7g 9% DV; cholesterolmg; sodium 698.8mg 28% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
Fantastic. Absolutely would make again Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Fantastic. Absolutely would make again Read More
Rating: 4 stars
Tasty and filling. I added a bunch of other vegetables. Thank you for the recipe. Read More