Italian-Style Vegan Garbanzo Soup

Ingredients 0/15

Step 1

Soak the garbanzo beans in plenty of cool water for at least 8 hours or overnight. Once they’ve soaked, drain them well. Next, bring 2 cups of water to a boil in a large pot, add the beans, then reduce the heat and let them simmer gently for about 45 minutes until they’re just about tender. Drain and rinse the beans under cold water to cool them down.

Step 2

Spread the beans out on a baking sheet and gently rub them to remove the skins—it takes a bit of patience but it’s worth it for a smoother soup.

Step 3

Heat some olive oil in a big pot over medium heat, then add the chopped onion and cook until it’s soft, around 3 minutes. Toss in the celery, carrots, garlic, and fennel seeds, and stir everything together for another 4 minutes to let those flavors come alive. Add the skinned garbanzo beans, vegetable broth, and canned tomatoes, then let the soup simmer for about 15 minutes until the beans are tender.

Step 4

Stir in the grape tomatoes and spinach leaves, cooking for just a couple more minutes until the spinach wilts. Finally, season with parsley, oregano, thyme, salt, and pepper to taste. Give everything a good stir, take the pot off the heat, cover it, and let the soup sit for 10 minutes before serving to let the flavors meld.