Garbanzo Bean Soup

Garbanzo bean soup made with rosemary, diced tomatoes, onions, garlic, and parmesan is a simple recipe with wonderful Tuscan flavors packed with fiber and protein. Gluten-free and vegan!

WHY YOU’LL LOVE THIS GARBANZO BEAN SOUP  

Stovetop and Pressure Cooker Options: This recipe can be prepared on the stovetop or in your pressure cooker, so choose the cooking method that works best for you!

ingredients

Heat oil in a Dutch oven, or a large pot, over medium heat. Add diced onion and garlic, and cook for 10 minutes, stirring frequently.

SAUTE:

Add the water or broth, rosemary, salt, black pepper, chickpeas, and tomatoes and stir.

STIR IN:

Bring to a boil over high or medium-high heat. Reduce heat to medium low, and simmer for 20 minutes.

BOIL:

Using an immersion blender, blend this Tuscan chickpea soup until creamy.

BLEND SOUP:

You can also use a food processor or blender to blend 2 cups of soup at a time until smooth, transfer to a bowl or other pot, and repeat until all soup has been blended. Return all of the pureed soup to the Dutch oven.

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