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Tuscan Garbanzo Bean Soup Recipe

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4 from 2 reviews

This creamy and savory Tuscan Garbanzo Bean Soup is a comforting Mediterranean-inspired dish that combines tangy sun-dried tomatoes with hearty chickpeas, fresh spinach, and a rich base of coconut milk or cream. Perfect for a cozy dinner, it balances bold flavors and smooth textures, making it a wholesome, satisfying meal.

Ingredients

Base Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (adjust to taste)

Soup Ingredients

  • 2 tablespoons tomato paste
  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 3-4 cups low sodium vegetable broth
  • 1/3 cup sun-dried tomatoes in oil, chopped
  • Juice of 1/2 lemon
  • 1 cup full-fat coconut milk from a can or 1/2 cup heavy cream (non-dairy options available)
  • 2-3 cups fresh spinach
  • Salt and black pepper to taste

For Garnish

  • Fresh basil leaves

Instructions

  1. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Then add the minced garlic, dried oregano, and red pepper flakes; sauté for another 1-2 minutes until fragrant.
  2. Add Chickpeas and Broth: Stir in the tomato paste and drained chickpeas. Pour in the vegetable broth, stir to combine. Bring the mixture to a boil, then reduce heat to low, cover, and let it simmer for about 15 minutes.
  3. Blend Soup: Using an immersion blender (or transferring half the soup carefully to a regular blender), blend about half of the soup until smooth and creamy. This thickens the soup while leaving some chickpeas whole for texture.
  4. Finish Soup: Stir in the chopped sun-dried tomatoes, lemon juice, coconut milk (or cream), and fresh spinach. Simmer an additional 5-10 minutes until the spinach wilts and flavors meld. Season with salt and black pepper to taste.
  5. Serve: Ladle the soup into bowls and garnish with fresh basil leaves. Serve warm, ideally with toasted bread on the side.

Notes

  • You can substitute coconut milk with heavy cream or a non-dairy cream alternative depending on dietary preferences.
  • Adjust red pepper flakes to control the spice level.
  • Using an immersion blender keeps the soup partially chunky, giving a nice texture contrast.
  • For a thicker soup, reduce broth amount slightly or blend more of the soup.
  • Serve with crusty bread or a light salad for a complete meal.

Find it online: https://recipeplenty.com/tuscan-garbanzo-bean-soup-recipe/