Italian garbanzo bean soup

Audrey Egbert

1 tablespoon olive oil

1 onion, finely chopped

2 cloves of garlic, minced

2 carrots, cut into medium-sized chunks

3 stalks celery, cut into medium-sized chunks

1 fennel bulb, cut into thin slices

1 15,5 oz can garbanzo beans (chickpeas)

1 14, 5 oz can diced tomatoes

3 cups vegetable broth

about 15 cherry tomatoes, cut into halves

2 hand full of fresh spinach

1 teaspoon dried oregano

½ teaspoon dried thyme

1 tablespoon fresh parsley, chopped

salt, to taste

black pepper, to taste

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 to 3 minutes.

Season with fresh parsley, oregano, thyme, salt, and pepper.

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