Tuscan Garbanzo Bell Pepper Soup
A low in calories and vegetable filled soup recipe with the goodness of garbanzo beans.
Ingredients
- 6 Tbsp. olive oil
- 1 red onion finely chopped
- 1 red and 1 green bell pepper cored seeded and sliced
- 1 carrot finely chopped
- 2 large potatoes peeled and cubed
- 1 28 oz. can whole Italian tomatoes coarsely chopped
- 3 cloves of garlic chopped or less if you’re not a big garlic fan
- 1, 15 oz. can organic garbanzo beans
- 2 Bay leaves
- 1 tsp dried thyme or 1 T fresh chopped thyme
- 4 slices of smoked bacon or fried bacon chopped optional
- Course natural sea salt like Celtic or Pink Himalayan and pepper to taste
- 1-2 cups of vegetable or chicken broth – depending on what consistency you want.
- Italian parsley chopped for garnish
- Fresh grated Parmesan optional
Instructions
- Heat the olive oil and sauté the red onion in a soup pot until it is golden.
- Add the diced potatoes, peppers, carrot, tomato, and garlic.
- Bring to a boil and simmer for about 15 minutes until the potatoes start to get soft.
- Add the garbanzo beans, bay leaf, thyme, bacon, and broth.
- Simmer for 15 more minutes.
- Ladle into bowls and top with chopped parsley.
- Serve with fresh bread and top with Parmesan if desired.