Garbanzo Bean Soup
User Reviews
5.0
9 reviews
Excellent
Garbanzo Bean Soup
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This garbanzo bean soup is inspired by the classic Italian chickpea soup. It's a hearty soup perfect for a meat-free dinner. Serve with a side salad and some crusty bread.
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Ingredients
- 1 tablespoon olive oil
- ½ large onion (or 1 medium) chopped
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 2 cans chickpeas, drained
- 1 bay leaf
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon salt plus more as desired
- ¼ teaspoon ground pepper plus more as desired
- ⅛ teaspoon dried red pepper flakes
- 2 cups vegetable broth
- 2 cups water plus more as necessary
- ½ cup dry vermouth or white wine
- ½ cup small pasta
- handful of kale, chopped
- 1 ounce (about 2 tablespoons) Parmesan, grated
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Instructions
- Heat the olive oil in a large soup pot over medium-low heat.
- When the olive oil is hot, add the onion and cook for 5 to 7 minutes, just until the onion is starting to color.
- Add the carrots, celery, and garlic and cook, stirring, for about one minute.
- Add the cherry tomatoes, chickpeas, and the herbs and spices and stir to mix.
- Add the liquids (broth, water, and vermouth or wine), increase the heat to high, and bring the soup to a boil. Once it is at a boil, cover the pot, and reduce the heat to a simmer for 10 minutes, stirring occasionally.
- Turn off the heat, ladle out 2 cups of the soup into the blender, and puree.
- Return the soup back into the pot, add the pasta and the kale, and cook until the pasta is cooked through. You may need to add more water as the pasta cooks, depending on your desired soup consistency.
- Taste the soup and adjust the salt and pepper as desired.
- Ladle into bowls, top with the grated Parmesan, and serve immediately.
Notes
- This garbanzo bean soup is a great introduction to soup-making because it's easy, and the recipe is extremely versatile.
- If you don't have cherry tomatoes, feel free to sub ripe full-sized or roma tomatoes or a small can of chopped tomatoes.
- Taste the garbanzo soup and adjust the seasonings as you cook. If your fresh tomatoes don't have much flavor, add a tablespoon of tomato paste.
- Feel free to sub in canned white beans in place of garbanzo beans. Or soak and partially cook dried garbanzo beans in place of canned.
Nutrition Information
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Calories
164kcal
(8%)
Carbohydrates
19g
(6%)
Protein
5g
(10%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
5mg
(2%)
Sodium
1223mg
(51%)
Potassium
464mg
(13%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
6091IU
(122%)
Vitamin C
31mg
(34%)
Calcium
129mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Calories | 164kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 5mg | 2% |
| Sodium | 1223mg | 51% |
| Potassium | 464mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 6091IU | 122% |
| Vitamin C | 31mg | 34% |
| Calcium | 129mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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