Ingredients
- 2 Tablespoons Olive Oil
- 1 Onion Medium, chopped
- 2 Celery Stalks Chopped
- 1 Red Bell Pepper Chopped
- 3 Carrots Medium, chopped
- 4 Garlic Cloves Minced
- ½ pound Green Beans Trimmed and cut into 1-inch pieces
- 1 can Diced Tomatoes 28 ounces
- 10 cups Stock Low-sodium; chicken or vegetable
- 2 cups Garbanzo Beans Cooked (or if canned, rinse thoroughly)
- 1 teaspoon Basil Dried
- 1 teaspoon Oregano Dried
- ½ teaspoon Rosemary Dried
- 1 Bay Leaf
- 1 teaspoon Salt
- ½ teaspoon Ground Black Pepper
Equipment
- Stovetop
- Large Pot
Instructions
- Heat olive oil in a large pot. Then add onion, celery, pepper, carrots, garlic. Sauté for 8 to 10 minutes.
- Add green beans, tomatoes, stock, garbanzo beans, basil, oregano, rosemary, salt, pepper. Stir to combine, bring to a boil. Reduce heat, cover, and simmer for 25 to 30 minutes.
- Add salt and pepper to taste.
Video
Nutrition
Nutrition Facts
Mediterranean Garbanzo Bean Soup
Amount per Serving
Calories
257
Calories from Fat 81
% Daily Value*
Fat
9
g
14
%
Saturated Fat
2
g
13
%
Cholesterol
9
mg
3
%
Sodium
755
mg
33
%
Potassium
891
mg
25
%
Carbohydrates
33
g
11
%
Fiber
7
g
29
%
Sugar
13
g
14
%
Protein
13
g
26
%
Vitamin A
5381
IU
108
%
Vitamin C
40
mg
48
%
Calcium
73
mg
7
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Bay Leaf, Bean Soup, Bell Pepper, Carrot, Carrots, Celery, Chickpea, Chickpeas, Garbanzo Bean, Garbanzo Beans, Garlic, Garlic Cloves, Gluten Free, Green Beans, Onion, Onions, Red Bell Pepper, Soup, Tomato, Tomatoes, Vegetarian