Easy Garbanzo Bean Soup
Easy Garbanzo Bean (chickpea) Soup from scratch in under 30 minutes with vegetables and a flavor-packed tomato broth.
Servings: 6
Calories:
Ingredients
- 1 1/2 tablespoons olive oil
- 1/2 medium yellow onion diced
- 3 medium carrots peeled and sliced
- 2 stalks celery diced
- 2 whole garlic cloves peeled and grated
- salt and pepper
- 2 tablespoons tomato paste
- 1 15 ounce can crushed tomatoes
- 1 15 ounce can diced tomatoes with juices
- 3 1/2 to 4 cups chicken stock
- 2 15 ounce cans garbanzo beans (chickpeas) drained and rinsed)
- 1/2 tablespoon dry Italian seasoning
- 1/3 cup ditalini or other small pasta
- 3 cups fresh spinach packed, stems removed
- 2 tablespoons fresh parsley finely chopped
- parmesan cheese for serving
Instructions
- Drizzle olive oil to large pot over medium heat. Add carrots, onion and celery into the soup pot. Season lightly with salt and pepper then cook 6-8 minutes or until the vegetables are tender.
- Reduce the heat to low then grate in the garlic, add tomato paste and dry Italian seasoning. Cook 1 minute.
- Next stir in the crushed tomatoes, diced tomatoes with their juices, 3 1/2 cups of the chicken stock, 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- Add the rinsed and drained garbanzo beans. Increase the heat to bring the soup to a boil then reduce the heat and simmer 10 minutes (covered).
- Add the pasta and spinach. Simmer another 9-12 minutes or until the pasta is al dente, stirring occasionally so the pasta doesn’t stick to the bottom of the pot.
- Stir in the parsley then taste and add additional salt or pepper to your liking. If you want the soup thinner, add the remaining chicken stock.
- Serve hot with a sprinkle of parmesan cheese over each bowl.