15-Minute Garbanzo Bean and Spinach Soup
A quick, savory garbanzo and spinach soup you can make in 15 minutes for easy lunches or light dinners.
Category: 15-Minute Meals
15-Minute Garbanzo Bean and Spinach Soup is a quick, savory option for busy workdays. Because it relies on a single canned ingredient and basic pantry staples, you can make a healthy bowl from start to finish in about 15 minutes.
Ingredients
- 1 can no-salt-added garbanzo beans, drained and rinsed
- 4 cups low-sodium vegetable broth
- 3 cups baby spinach
- 1 cup shredded fresh carrot
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Heat oil in a saucepan. Cook carrot and garlic for 2 minutes. First, warm the oil over medium heat so the carrot softens without browning.
- Add broth, garbanzo beans, and oregano. Boil for 8 minutes. Next, reduce to a simmer if it looks too vigorous.
- Stir in spinach and cook for 2 minutes. Because spinach wilts quickly, stir until it is just tender and bright green.
- Add lemon juice, season, and serve. Finally, taste and adjust salt and pepper before serving.
Garbanzo Bean and Spinach Soup: quick notes
Use well-rinsed canned garbanzos to reduce sodium and maintain a clean flavor. In addition, fresh lemon brightens the broth and balances the earthiness of the beans and spinach. For a smoother texture, lightly mash some beans against the pan, while leaving others whole.
Serving and storage
Serve hot, and consider a drizzle of olive oil or a wedge of lemon on the side. Leftovers keep well for 2–3 days in the refrigerator, and reheating is quick on the stove or in the microwave.
For more fast, practical recipes and time-saving meal ideas, visit The Nutrient.
