Garbanzo and Cannellini Soup
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(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
5 min.
Preparation
ready in 30 min.
Ready in
Healthy, because
Even smarter
This soup is surprisingly filling, thanks to the satisfying plant protein in the garbanzo and cannellini beans.
For added texture, add some brown rice to this soup. You'll also gain an added serving of fiber.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 1 onion (finely chopped)
- 2 cloves garlic cloves (minced)
- 2 cups canned chickpeas (garbanzo beans)
- 2 cups canned cannellini beans (drained)
- ¾ cup Tomato paste
- 3 cups vegetable stock (hot)
- flat-leaf parsley (finely chopped)
- 2 Tbsps extra virgin olive oil
- 8 thin Toast (to serve)
- salt
- freshly ground Black pepper
Product recommendation
Blitz the toasts in a food processor and spoon the breadcrumbs over the soup for a crunch.
Preparation steps
1.
Heat the oil in a large saucepan set over a medium heat until hot.
2.
Add the onion, garlic, and a little salt, sweating for 5 minutes until soft.
3.
Add the beans, tomato paste, and stock. Stir well and cook until simmering.
4.
Simmer for 15 minutes until the beans are tender. Season to taste with salt and pepper.
5.
Spoon into bowls and garnish with chopped parsley, a drizzle of extra-virgin olive oil, and some toasts.
