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Tuscan Garbanzo Bean Soup

This creamy, Mediterranean-inspired Tuscan Garbanzo Bean Soup blends hearty chickpeas, sweet-tart sun-dried tomatoes, coconut milk, and spinach for a rich, comforting dinner ready in 30 minutes.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 391
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes, adjust to taste
  • 2 Tbsp tomato paste
  • 2 cans (15 oz) chickpeas, drained and rinsed
  • 4 cups low sodium vegetable broth
  • 1/3 cup sun-dried tomatoes in oil, chopped
  • 1/2 lemon, juice only
  • 1 cup full-fat coconut milk (from a can)
  • 3 cups fresh spinach
  • salt and black pepper, to taste
  • fresh basil leaves, for garnish

Equipment

  • large pot
  • Immersion blender or regular blender

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion and sauté for 3-4 minutes until translucent. Add garlic, oregano, and red pepper flakes, cooking for 1-2 more minutes until fragrant.
  2. Stir in chickpeas and tomato paste. Pour in vegetable broth and stir well. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
  3. Using an immersion blender, blend about half the soup until smooth to thicken while keeping some chickpeas whole.
  4. Stir in sun-dried tomatoes, lemon juice, coconut milk, and spinach. Simmer 5-10 minutes until spinach wilts. Season with salt and pepper to taste.
  5. Ladle into bowls, garnish with fresh basil, and serve warm with toasted bread.

Notes

For a lighter version, use lite coconut milk and sun-dried tomatoes not packed in oil. You can add extra veggies such as mushrooms, red peppers, or zucchini. Omit red pepper flakes if you prefer no spice.