Italian Vegan Garbanzo Bean Soup

• Vegan
• Gluten free

• Produce

  • 1 14, 5 oz can diced tomatoes
  • 1 15,5 oz can garbanzo beans
  • 1 About 15 cherry tomatoes, halves
  • 2 Carrots
  • 3 stalks Celery
  • 1 Fennel, slices thin bulb
  • 2 cloves Garlic
  • 1 Onion
  • 1 tsp Oregano, dried
  • 1 tbsp Parsley, fresh
  • 2 hand full Spinach, fresh
  • 1/2 tsp Thyme, dried

• Canned Goods

  • 3 cups Vegetable broth

• Baking & Spices

  • 1 Black pepper
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on veganheaven.org

Description

Directions

• In a large pot, heat the olive oil and sauté the onion for about 3 minutes. Then add the garlic, the carrots, the celery, and the fennel. Cook for about 4 minutes.
• Stir in a can of diced tomatoes, the chickpeas, and three cups of vegetable broth. Cook for about 15 minutes. Then add the cherry tomatoes and the spinach and cook for another 2-3 minutes.
• Season with fresh parsley, oregano, thyme, salt, and pepper.