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Tuscan Garbanzo Bean Soup with creamy chickpeas, spinach, sun-dried tomatoes, and basil

Tuscan Garbanzo Bean Soup with Sun-Dried Tomatoes

Tuscan garbanzo bean soup is a creamy, hearty soup with tender chickpeas, rich savory flavors, and a comforting texture. It is an easy, satisfying meal perfect for a cozy weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Soup
Cuisine: Tuscan
Calories: 360
Ingredients Method Notes

Ingredients
  

Soup Base
  • 1 tablespoon olive oil
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons tomato paste
  • 2 (15-ounce / 425 g) cans chickpeas, drained and rinsed
  • 3–4 cups low-sodium vegetable broth
  • 1/3 cup sun-dried tomatoes in oil, chopped
  • Juice of 1/2 lemon
  • 1 cup full-fat coconut milk or 2/3 cup heavy cream
  • 2–3 cups fresh spinach
  • Salt and black pepper to taste
Garnish
  • Fresh basil leaves for garnish

Method
 

Preparation
  1. Heat olive oil in a large soup pot over medium heat, then cook the diced onion for 3–4 minutes until softened and translucent.
  2. Add the minced garlic, dried oregano, and red pepper flakes, stirring for about 1 minute until fragrant.
Cooking
  1. Mix in the tomato paste and chickpeas, add the vegetable broth, and bring the soup to a gentle boil.
  2. Lower the heat and simmer the soup uncovered for about 15 minutes.
  3. Blend about half of the soup with an immersion blender, keeping some chickpeas whole for texture.
  4. Add the chopped sun-dried tomatoes, lemon juice, coconut milk or heavy cream, and fresh spinach, then simmer for 5 minutes until the spinach wilts.
Serving
  1. Season the soup with salt and black pepper, serve in bowls, and garnish with fresh basil leaves.

Notes

Use coconut milk for a dairy-free version, and blend only part of the soup to maintain a creamy texture while keeping whole chickpeas for added texture.