Receta Mediterranean Garbanzo Bean Soup
Mediterranean Garbanzo Bean Soup
September 27, 2015・Bill Harris・Leave a Comment
Yesterday was one of those cool, gray, drizzly days that make you want to stay in and cook a big pot of soup, so I seized the opportunity and did just that. Being married to an Italian, I have to cater regularly to his taste buds, so what better type of soup to prepare than a Mediterranean one?
Santa Claus brought me an electric pressure cooker a couple of years ago, and since then I’ve become a big proponent of cooking under pressure. Almost every week, I cook dried beans of some kind. For most beans, I don’t soak them prior to cooking, and 30 to 40 minutes is all that’s required to have perfectly done beans. This week I cooked garbanzo beans. Most times we eat them in salads, but this weekend, they seemed like the perfect ingredient for soup.
We were in the Mediterranean region ten years ago this month, and for some reason this weekend I was thinking about this trip and all the fantastic food we enjoyed. As I was pondering all the regional flavors, I did an inventory of the refrigerator for today’s post. My vegetable drawer was brimming with perfect ingredients to compliment garbanzo beans.
Today’s soup is pretty similar to minestrone, minus the pasta. I flavored a chicken stock and tomato base with basil, oregano, and rosemary. I emptied my vegetable drawer and added onion, celery, garlic, red pepper, and green beans to the pot. The finishing touch was a dollop of basil pesto.
This soup is full of healthy ingredients, and served with some fresh, crusty bread, it truly was the perfect antidote to a dreary weekend day.
Mediterranean Garbanzo Bean Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 red pepper, chopped
- 3 medium carrots, chopped
- 4 cloves garlic, minced
- 1/2 pound green beans, trimmed and cut into 1-inch pieces
- 1 28-ounce can chopped tomatoes
- 10 cups low-sodium chicken stock
- 2 cups cooked garbanzo beans (if using canned, rinse thoroughly)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Basil pesto (for garnish)
Instructions
1. Preheat olive oil in a large Dutch oven or soup pot. Transfer onion, celery, pepper, carrots, garlic to pot and saute for 8 to 10 minutes. Add green beans, tomatoes, chicken stock, garbanzo beans, basil, oregano, rosemary, bay leaf, salt, and pepper. Stir to combine ingredients and bring to a boil. Reduce heat, cover, and simmer for 25 to 30 minutes. Add additional salt and pepper if necessary.
2. Ladle into soup bowls, garnish with a dollop of pesto, and serve immediately4.3.1.2
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I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.
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