Mediterranean Garbanzo Bean Soup

• Gluten free

• Produce

  • 1 tsp Basil, dried
  • 1 Bay leaf
  • 3 Carrots, medium
  • 2 stalks Celery
  • 2 cups Garbanzo beans, cooked
  • 4 cloves Garlic
  • 1/2 lb Green beans
  • 1 Onion, medium
  • 1 tsp Oregano, dried
  • 1/2 tsp Rosemary, dried
  • 1 28-ounce can Tomatoes

• Canned Goods

  • 10 cups Chicken stock, low sodium

• Condiments

  • 1 Basil pesto

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 Red pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

Found on southernboydishes.com

Description

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 1 red pepper, chopped
• 3 medium carrots, chopped
• 4 cloves garlic, minced
• 1/2 pound green beans, trimmed and cut into 1-inch pieces
• 1 28-ounce can chopped tomatoes
• 10 cups low-sodium chicken stock
• 2 cups cooked garbanzo beans (if using canned, rinse thoroughly)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried rosemary
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Basil pesto (for garnish)

Directions

• 1. Preheat olive oil in a large Dutch oven or soup pot. Transfer onion, celery, pepper, carrots, garlic to pot and saute for 8 to 10 minutes. Add green beans, tomatoes, chicken stock, garbanzo beans, basil, oregano, rosemary, bay leaf, salt, and pepper. Stir to combine ingredients and bring to a boil. Reduce heat, cover, and simmer for 25 to 30 minutes. Add additional salt and pepper if necessary.
• 2. Ladle into soup bowls, garnish with a dollop of pesto, and serve immediately