Creamy Garbanzo Bean Soup
Serves 6
10 mins prep
35 mins cook
45 mins total
My creamy Garbanzo bean soup, made with rosemary, diced tomatoes, onions, garlic, and parmesan, is a simple recipe packed with wonderful Tuscan flavors and rich in fiber and protein. It's such an easy one-pot soup to prepare in 45 minutes, and I love that is also gluten-free and vegan!
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Heat the olive oil in a Dutch oven (or a large pot) over medium heat. Add onion and garlic, and cook for 10 minutes, stirring frequently.
Stir in the water, rosemary, salt, pepper, tomatoes, and drained and rinsed chickpeas, and bring to a boil. Note: If using spinach, add it in here. Reduce heat, and simmer 20 minutes.
Place 2 cups soup in a blender or food processor, and process until smooth. Pour the pureed soup into a bowl. Repeat procedure with 2 cups soup. (Note: the other alternative here is to use a hand blender - it works a lot more quickly and is a lot less messy!)
If using a blender, return all pureed soup to pan.
Stir in the vinegar, and bring to a boil.
Remove from heat. Spoon 1 1/2 cups soup into each of 6 bowls; sprinkle each serving with 1 tablespoon cheese.