Description
A comforting Tuscan soup made with garbanzo beans, fragrant herbs, and creamy coconut milk, perfect for sharing with family and friends.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 2 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 2 tablespoons tomato paste
- 2 (15 oz) cans of garbanzo beans (drained and rinsed)
- 3–4 cups low sodium vegetable broth
- 1/3 cup sundried tomatoes in oil (chopped)
- Juice of 1/2 lemon
- 1 cup full-fat coconut milk from a can (or 2/3 cup heavy cream)
- 2–3 cups fresh spinach
- Salt and black pepper to taste
- Fresh basil leaves (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic, dried oregano, and red pepper flakes, cooking for an additional 1-2 minutes until fragrant.
- Add the garbanzo beans and tomato paste, then pour in the vegetable broth and stir. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Blend about half of the soup for a creamy texture while keeping chunks of garbanzo beans for added texture.
- Stir in the chopped sundried tomatoes, lemon juice, coconut milk, and spinach. Simmer for another 5-10 minutes, then season with salt and black pepper to taste.
- Ladle the soup into bowls, garnish with fresh basil leaves, and serve with toasted bread.
Notes
Adjust red pepper flakes for spice level; add lemon juice to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Tuscan soup, garbanzo bean soup, vegan soup, comfort food, Italian cuisine
