How to Make Garbanzo Bean Soup (dairy free)

This Italian garbanzo bean soup is healthy, protein-rich, high in fiber, & ready in 30 minutes. It's a budget-friendly recipe using pantry ingredients that's full of savory flavor. It's excellent for meal-prep and is freezer-friendly, making it perfect for busy weeknights.

– olive oil – yellow onion – garlic – carrots – celery – dried oregano – dried thyme – dried rosemary – ground fennel or fennel seeds – bay leaves

Recipe Ingredients

– salt – ground black pepper – canned garbanzo beans (chickpeas) – diced tomatoes – vegetable broth  – fresh spinach or kale – fresh lemon juice

Recipe Ingredients

In a large pot or Dutch oven, heat the olive oil on medium-high until it shimmers. Lower the heat to medium and add the onion; cook for 3 minutes.

Recipe Instructions

Add the garlic, carrots, celery, oregano,  thyme, rosemary, fennel, bay leaves, salt, and pepper, and cook for an  additional 5 minutes.

Recipe Instructions

Pour in the chickpeas, diced tomatoes, and vegetable broth and stir. Bring the soup mixture to a boil, then lower the heat and simmer for 15 minutes. Add the spinach or kale and cook it for another minute, until it's wilted.

Recipe Instructions

Add fresh lemon juice, stir, and season to taste with additional salt and pepper if necessary. Divide soup into 4 bowls and garnish with fresh parsley (if using).

Recipe Instructions

MEET MARYANNE 👋

I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind!  Sign up to get recipes delivered to your inbox and get my FREE Guide on Money Saving Tips on Buying Groceries! 

SERVE AND ENJOY!