For a richer flavor, use homemade vegetable broth. If you don't have fresh herbs, you can substitute dried herbs. Use about 1 teaspoon of dried parsley, 1/2 teaspoon of dried oregano, and 1/4 teaspoon of dried thyme. A splash of balsamic vinegar or lemon juice at the end can brighten the flavors of the soup. This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
Vegan Italian Garbanzo Bean Soup
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PREP TIME30 mins
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COOK TIME1 hrs 14 mins
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TOTAL TIME9 hrs 54 mins
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SERVING4 People
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VIEWS13
A vibrant and hearty soup brimming with the rustic flavors of Italy. Earthy garbanzo beans mingle with sweet tomatoes and aromatic herbs, creating a symphony of taste that will warm you from the inside out.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate33 g
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Fiber8 g
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Protein8 g
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Saturated Fat1 g
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Sodium699 mg
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Sugar9 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
StepSoak the Garbanzo Beans: Place the garbanzo beans in a large bowl and cover with several inches of cool water. Let soak for at least 8 hours, or preferably overnight. (8+ hours)
02
StepParboil the Garbanzo Beans: Drain and rinse the soaked garbanzo beans. In a large pot, bring 2 cups of fresh water to a boil. Add the beans, reduce heat to a simmer, and cook until they are almost tender. (45 minutes). Drain and rinse with cold water.
03
StepRemove Skins (Optional): For a smoother texture, spread the parboiled garbanzo beans on a baking sheet and gently remove the skins. This step is optional but recommended. (15 minutes)
04
StepBuild the Flavor Base: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent. (3 minutes). Add the celery, carrots, minced garlic, and fennel seeds. Cook, stirring occasionally, until the vegetables are slightly softened and fragrant. (4 minutes)
05
StepSimmer the Soup: Stir in the parboiled garbanzo beans, vegetable broth, and fire-roasted diced tomatoes (with their juices). Bring the soup to a simmer, then reduce heat and cook until the garbanzo beans are tender and the flavors have melded. (15 minutes)
06
StepAdd Freshness: Stir in the halved grape tomatoes and fresh spinach leaves. Cook until the spinach is wilted and the grape tomatoes are slightly softened. (2 minutes)
07
StepSeason and Rest: Season the soup with chopped parsley, oregano, thyme, sea salt, and freshly ground black pepper to taste. Stir well to combine. Remove the pot from the heat, cover, and let the soup rest for 10 minutes before serving. This allows the flavors to further meld and deepen.
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RECIPE REVIEWS
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Please Rate
Javier Roberts
Jun 30, 2025I love how versatile this recipe is. You can easily add or substitute vegetables.
Geo Hickle
Jun 29, 2025I added a pinch of red pepper flakes for a little kick.
Kailyn Moore
Jun 27, 2025This soup is amazing! The fennel seed really makes it special.
Carolina Hamill
Jun 25, 2025So delicious and healthy too!
Tom Ward
Jun 21, 2025I found this recipe very easy to follow, thank you!
Emiliano Kassulke
Jun 18, 2025This is my new go-to vegan soup recipe.
Westley Batz
Jun 17, 2025So easy to make and full of flavor. My family loves it!
Karlee Bayer
Jun 14, 2025The skins were a bit annoying to peel, but the extra effort was worth it!
Lloyd Flatley
Jun 9, 2025I've made this soup several times and it's always a hit.
Vanessa Davis
Jun 5, 2025The perfect comfort food for a cold day.