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Jackie Worsley: "I made this pretty much as written, except I had…" Read More
16Ingredients
30Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil
- 1 onion (finely chopped)
- 2 cloves garlic (minced)
- 2 carrots (cut into medium-sized chunks)
- 3 stalks celery (cut into medium-sized chunks)
- 1 fennel bulb (cut into thin slices)
- 155 oz. garbanzo beans (chickpeas)
- 5 oz. diced tomatoes
- 3 cups vegetable broth
- 15 cherry tomatoes (cut into halves)
- 2 handfuls fresh spinach
- 1 tsp. dried oregano
- 1/2 tsp. dried thyme
- 1 Tbsp. fresh parsley (chopped)
- salt (to taste)
- black pepper (to taste)
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Reviews(5)
Jackie Worsley 4 months ago
I made this pretty much as written, except I had beef bone broth so I used that. I don't think the fennel bulb really adds anything so you can omit. I grated some parmesan for serving and it was really good!
Jade D 2 years ago
I added quinoa, because I wanted to…Flavor was delicious. I also didn’t have tomatoes, but perfect rainy weather meal. Also, substituted veggie stock for chicken stock, because that is what I had available.
Debbie Chambers 6 years ago
I have made this soup several times and it is always great it is one of my family’s favorites! So very easy to make and has always turned out perfect
I chop and freeze bags of organic onions, carrots, celery, fennel and leeks ahead of time so I always have them ready for soups which really helps save time on busy days
Beth 6 years ago
Fabulous! Especially with some vegan Parmesan sprinkled on top! Tastes like minestrone