Tuscan garbanzo bean soup: Difference between revisions
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== Directions == | == Directions == | ||
# Fry oninon in the olive oil for 3 to 4 minutes. | # Fry oninon in the olive oil for 3 to 4 minutes. | ||
# Add garlic, oregano, | # Add garlic, oregano, and paprika. Fry for another couple of minutes. | ||
# Add chickpeas, spinach, | # Add chickpeas, spinach, tomato paste, stock, cream, and sundried tomatoes. | ||
# Simmer for 15 minutes. | # Simmer for 15 minutes. | ||
# Blend with a stick blender and serve in two bowls with fresh basil garnish. | # Blend with a stick blender and serve in two bowls with fresh basil garnish. | ||
[[Recipes | Other recipes]] | [[Recipes#Soups. | Soup recipes]] | [[Recipes | Other recipes]] | [[Recipes#Soups. | Soup recipes]] | ||
Revision as of 15:56, 4 October 2025
Originally adapted from Easy chickpea soup to give a two person serving.
Tuscan garbanzo bean soup
Ingredients
- 7.5ml olive oil.
- ½ diced onion.
- 1 clove garlic minced.
- 2.5ml dried oregano.
- 1ml smoked paprika.
- 15ml tomato paste.
- 400g canned chickpeas drained and rinsed.
- 350ml vegetable stock.
- 40g sundried tomatoes in oil, chopped.
- 15ml lemon juice.
- 75ml whipping cream.
- 30g spinach.
Directions
- Fry oninon in the olive oil for 3 to 4 minutes.
- Add garlic, oregano, and paprika. Fry for another couple of minutes.
- Add chickpeas, spinach, tomato paste, stock, cream, and sundried tomatoes.
- Simmer for 15 minutes.
- Blend with a stick blender and serve in two bowls with fresh basil garnish.
