Garbanzo Bean Soup

Garbanzo Bean Soup
  • PREP TIME
    5 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    25 mins
  • SERVING
    4 People
  • VIEWS
    97

Transport yourself to a sun-drenched Italian kitchen with this soul-warming Garbanzo Bean Soup. A symphony of simple flavors meld into a surprisingly rich and satisfying culinary experience. Hearty, wholesome, and utterly delicious, it's a soup that will convert even the most reluctant soup-eater.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    95 g
  • Fiber
    12 g
  • Protein
    19 g
  • Saturated Fat
    1 g
  • Sodium
    822 mg
  • Sugar
    4 g
  • Fat
    5 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
5 mins

In a large saucepan, combine the diced tomatoes, olive oil, and 1 1/2 cans of the drained garbanzo beans. (5 minutes)

02

Step
2 mins

Bring the mixture to a gentle boil over medium-high heat. (10 minutes)

03

Step
1 mins

Meanwhile, puree the remaining 1/2 can of garbanzo beans in a blender or food processor until smooth. (3 minutes)

04

Step
9 mins

Stir the pureed garbanzo beans into the saucepan, adding a creamy texture and depth of flavor. (2 minutes)

05

Step
1 mins

Gently nestle the rosemary sprigs into the soup, ensuring the leaves remain intact. The sprigs will be removed before serving, infusing the soup with their aromatic essence. (1 minute)

06

Step

Add the acini di pepe pasta to the simmering soup. (1 minute)

07

Step

Reduce heat to low, cover, and simmer gently until the pasta is tender, stirring occasionally to prevent sticking. (10-12 minutes)

08

Step

Remove the rosemary sprigs from the soup. (1 minute)

09

Step

Season generously with sea salt and freshly ground black pepper to taste. (1 minute)

10

Step

Serve hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs, if desired.

For a richer flavor, use homemade vegetable broth instead of water.
A squeeze of fresh lemon juice at the end brightens the flavors.
Feel free to add other vegetables like carrots, celery, or spinach for added nutrients and texture.
If you don't have fresh rosemary, 1 teaspoon of dried rosemary can be substituted, but the fresh flavor is preferable.
This soup tastes even better the next day, as the flavors meld together.

Darby Hauck

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 3.8/ 5 ( 32 Ratings)
Total Reviews: (8)
  • Danny Schmidt

    I didn't have fresh rosemary, so I used dried. It was still great!

  • Yvonne Cronin

    This is the best garbanzo bean soup I've ever had! The texture is perfect and the flavors are so well-balanced.

  • Maybell Bogisich

    Doubled the recipe to freeze half for later!

  • Jazmyne Boyle

    Super easy and quick weeknight dinner. I added some kale!

  • Bulah Barrows

    My kids are picky eaters, but they loved this soup! It's a great way to get them to eat their vegetables.

  • Destiny Mantestrosin

    I've made this recipe several times now and it's always a hit. It's my go-to soup for a quick and easy weeknight meal.

  • Catharine Hettinger

    This soup is so simple to make, but the flavor is incredible! The rosemary really makes a difference.

  • Arden Predovic

    I added a little bit of pancetta for extra richness and it was amazing!

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