Chickpea Soup with an Italian Twist

Ingredients

• ½ cup dried garbanzo beans
• 1 tablespoon extra-virgin olive oil
• 1 onion, finely chopped
• 3 stalks celery, sliced
• 2 carrots, sliced
• 3 cloves garlic, minced
• 1 teaspoon fennel seeds
• 3 cups vegetable broth
• 1 (14.5 ounce) can fire-roasted diced tomatoes
• 18 grape tomatoes, halved lengthwise
• 2 cups baby spinach leaves
• 1 tablespoon chopped fresh parsley
• 1 teaspoon chopped fresh oregano
• ½ teaspoon chopped fresh thyme
• salt and ground black pepper to taste

Step 1

Soak the garbanzo beans in a large bowl, covering them with a few inches of cool water. Let them sit for at least 8 hours or overnight, then drain. Next, bring 2 cups of water to a boil in a big pot. Add the soaked beans, lower the heat, and let them simmer gently for about 45 minutes until they’re almost tender. Drain again and rinse under cold water to cool them down.

Step 2

Once the beans are cool enough to handle, spread them out on a baking sheet and gently rub off the skins—it’s a bit time-consuming but worth it for a smoother soup. In a large pot, heat some olive oil over medium heat and cook the chopped onion until it softens, about 3 minutes. Add the celery, carrots, garlic, and fennel seeds, cooking and stirring for another 4 minutes or so.

Step 3

Stir in the peeled garbanzo beans, vegetable broth, and canned tomatoes. Let the soup simmer until the beans are fully tender, about 15 minutes. Toss in the grape tomatoes and spinach, cooking just until the spinach wilts, which should take about 2 minutes. Finally, season the soup with parsley, oregano, thyme, salt, and pepper to taste. Give everything a good stir, then turn off the heat and let the soup sit covered for 10 minutes before serving.