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Tuscan Garbanzo Bean Soup

Tuscan Garbanzo Bean Soup
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Indulge in the creamy, savory goodness of Tuscan Garbanzo Bean Soup, a Mediterranean-inspired delight that brings warmth and flavor to your table. This comforting soup combines tangy sun-dried tomatoes with hearty chickpeas and fresh spinach, making it a perfect choice for cozy dinners or meal prep. Ready in just 30 minutes, it’s not only quick to make but also nutritious, packed with fiber and protein. Whether served as a main course or a delightful appetizer, this versatile soup is sure to impress family and friends alike.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium onion (finely chopped)
  • 2 cloves garlic (minced)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 2 tbsp tomato paste
  • 2 15 oz canned chickpeas (drained and rinsed)
  • 4 cups low sodium vegetable broth
  • 1/3 cup sundried tomatoes in oil (chopped)
  • Juice of 1/2 lemon
  • 1 cup full-fat coconut milk from a can
  • 3 cups fresh spinach
  • Salt and black pepper to taste
  • Fresh basil leaves (for garnish)

Instructions

  1. In a large pot, heat olive oil over medium heat. Sauté chopped onion until translucent (3-4 minutes). Add minced garlic, oregano, and red pepper flakes; cook until fragrant (1-2 minutes).
  2. Stir in chickpeas and tomato paste; add vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
  3. Blend half the soup using an immersion blender until smooth to thicken while leaving some chickpeas intact.
  4. Add sun-dried tomatoes, lemon juice, coconut milk, and spinach. Simmer for another 5-10 minutes until the spinach wilts. Season with salt and black pepper.
  5. Serve hot, garnished with fresh basil leaves.

Nutrition

Find it online: https://moreana.org/tuscan-garbanzo-bean-soup/