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Garbanzo Bean Soup

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Garbanzo Bean Soup

  • Veg
  • 45 mins
  • Serves 8
  • Easy



What could be better for you than a good old fashioned bowl of garbanzo bean soup. It makes a wonderful appetizer or side dish that matches with most courses. The garbanzo beans are a high source of non-meat based protein, making it a great choice for vegetarians and vegans. And the taste is just simple and delicious. This soup has been eaten on both sides of the Mediterranean for years. Don’t you think it’s time you explored the tradition?

Health Benefits 

Garbanzo beans, or chickpeas, as they are sometimes known, are one of the most powerful legumes on the market. They are a tremendous source of natural plant based protein which is important to help the body repair cell damage and build muscle. Garbanzo beans are also a great source of energy; they contain 57 grams of carbohydrates for every 100 grams of chickpeas. Ultimately, eating these wonderful beans helps to treat diabetes, maintain cardiovascular health, and improve digestion. 


Per Serving:

502 calories

4.6 g fat

95 g carbohydrates

18.9 g protein

0 mg cholesterol

822 mg sodium

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How to Make Garbanzo Bean Soup

  1. Combine the tomatoes, olive oil, and 1 1/2 cans of the beans in a large saucepan.
  2. Bring to a boil.
  3. Puree the remaining 1/2 can of garbanzo beans using a blender or food processor.
  4. Stir beans into the saucepan.
  5. Place the sprigs of rosemary into the pan without breaking off the leaves.

Note: The sprigs will be removed before serving.

  1. Add acini de pepe pasta and simmer until pasta is soft.
  2. Stir gently to prevent sticking.
  3. Remove rosemary and season with salt and pepper.
  4. Serve and enjoy!


Over 90 chickpea genotypes have had their genomes sequenced.

Ruth Mancini

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