Ultimate Vegan Italian Bean Soup Recipe - Flavorful and Hearty

Ingredients

• A half cup of dried chickpeas
• A tablespoon of extra-virgin olive oil
• Finely chopped onion
• Sliced celery stalks
• Sliced carrots
• Minced garlic cloves
• Fennel seeds, a teaspoon
• Vegetable broth, three cups
• Fire-roasted diced tomatoes from a 14.5-ounce can
• Grape tomatoes, halved lengthwise, totaling 18
• Baby spinach leaves, two cups
• Freshly chopped parsley, a tablespoon
• Fresh oregano, chopped
• Fresh thyme, chopped
• Season with salt and ground black pepper to your taste

Step 1

In a spacious container, immerse garbanzo beans in cool water, ensuring they are well-covered, and allow them to soak for a duration of 8 hours or overnight. Proceed by draining the beans thoroughly.

Step 2

In a large pot, bring 2 cups of water to a vigorous boil. Introduce the soaked garbanzo beans into the pot, then lower the heat to a gentle simmer, cooking until they reach a nearly tender state, typically around 45 minutes. Once done, drain the beans and rinse them with cold water until they cool down.

Step 3

Arrange the garbanzo beans on a baking sheet and delicately peel off their skins.

Step 4

In a separate large pot, heat olive oil over medium heat. Sauté the onion until it softens, which usually takes about 3 minutes. Incorporate celery, carrots, garlic, and a hint of fennel seeds, continuing to cook and stir for an additional 4 minutes. Integrate the garbanzo beans, vegetable broth, and tomatoes into the mix. Allow the soup to simmer until the garbanzo beans achieve a tender texture, approximately 15 minutes. Finally, add grape tomatoes and fresh spinach leaves, letting them cook for an additional 2 minutes.

Step 5

Infuse the soup with parsley, oregano, thyme, salt, and pepper, ensuring a harmonious blend of flavors. Stir the soup thoroughly, then remove it from the heat. Cover the pot and let it rest for 10 minutes before serving, allowing the flavors to meld beautifully.