Tomato and Garbanzo Bean Soup

This seems like a lot of work but it's so worth it and your kitchen is going to smell wonderful ;-)


  • 2 Tbsp. olive oil
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  • 1 large onion, chopped
  • 6 large basil leaves
  • 4 large sage leaves
  • 4 sprigs Italian parsley
  • Leaves from 2-inch sprig rosemary
  • 2 large garlic cloves, minced
  • 1 (15-oz.) can garbanzo beans, drained, rinsed
  • 5 medium tomatoes, chopped, juice reserved
  • 1 (14.5-oz) can chicken broth
  • 1/8 tsp. pepper


Heat oil in a large pot over medium heat until the oil is hot. Add onion and cook 5 minutes or until softened, stirring frequently.

Meanwhile, chop together basil, sage, parsley and rosemary. When onion is softened, add herb mixture, garlic and beans. Cook 2 to 3 minutes. Remove and reserve half of the bean mixture. Add tomatoes with juices, broth and pepper in the pot.

Bring to a boil, reduce heat to medium-low and cook 15 minutes. Remove from heat. Puree in blender or food processor, in batches if necessary. Return to pot stir in reserved bean mixture. Bring to a simmer over medium heat until warm.


By Deeli from Richland, WA


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