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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

Nutrition Info

210.8 calories carbohydrate: 32.9 g cholesterol: : - fat: 5.7 g fiber: 8 g protein: 7.8 g saturatedFat: 0.7 g servingSize: - sodium: 698.8 mg sugar: 9.1 g transFat: : - unsaturatedFat: : -

Place garbanzo beans in a large container and cover with several inches of cool water, let soak 8 hours to overnight. Drain.
Bring 2 cups of water to a boil in a large pot. Add garbanzo beans, reduce heat and simmer until almost tender, about 45 minutes. Drain and rinse with cold water until cool.
Spread garbanzo beans on a baking sheet and remove skins.
Heat olive oil in a large pot over medium heat, cook and stir onion until softened, about 3 minutes. Add celery, carrots, garlic, and fennel seeds, cook and stir for 4 minutes. Stir in garbanzo beans, vegetable broth, and tomatoes. Simmer soup until garbanzo beans are tender, about 15 minutes. Add grape tomatoes and spinach leaves, cook for 2 minutes.
Season soup with parsley, oregano, thyme, salt, and pepper. Stir well and remove from heat. Cover and let stand for 10 minutes before serving.

4 servings

This tomato-based garbanzo bean soup is full of vegetables and the twist of fennel seed will keep your taste buds dancing the whole bowl through.