Ingredients
4
4 servings
- •½ cup dried garbanzo beans
- •1 tablespoon extra-virgin olive oil
- •1 onion, finely chopped
- •3 stalks celery, sliced
- •2 carrots, sliced
- •3 cloves garlic, minced
- •1 teaspoon fennel seeds
- •3 cups vegetable broth
- •1 (14.5 ounce) can fire-roasted diced tomatoes
- •18 grape tomatoes, halved lengthwise
- •2 cups baby spinach leaves
- •1 tablespoon chopped fresh parsley
- •1 teaspoon chopped fresh oregano
- •½ teaspoon chopped fresh thyme
- •salt and ground black pepper to taste
Instructions
- Place garbanzo beans in a large container and cover with several inches of cool water; let soak 8 hours to overnight. Drain.
- Bring 2 cups of water to a boil in a large pot. Add garbanzo beans; reduce heat and simmer until almost tender, about 45 minutes. Drain and rinse with cold water until cool.
- Spread garbanzo beans on a baking sheet and remove skins.
- Heat olive oil in a large pot over medium heat; cook and stir onion until softened, about 3 minutes. Add celery, carrots, garlic, and fennel seeds; cook and stir for 4 minutes. Stir in garbanzo beans, vegetable broth, and tomatoes. Simmer soup until garbanzo beans are tender, about 15 minutes. Add grape tomatoes and spinach leaves; cook for 2 minutes.
- Season soup with parsley, oregano, thyme, salt, and pepper. Stir well and remove from heat. Cover and let stand for 10 minutes before serving.
Nutritional Facts
Per 4 servings
- Calories: 211
- Carbohydrate: 33g
- Fat: 6g
- Fiber: 8g
- Protein: 8g
- Sugar: 9g
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