This is my go-to tomato-based vegetable soup! I have been making this for at least 15 years and I never switch it up, it is THAT GOOD. An easy recipe with tomatoes, vegetable broth, zucchini, leeks, kale, garlic, and garbanzo beans. Perfect for lunch or dinner with my authentic Italian Focaccia bread.
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Tomato Based Vegetable Soup With Garbanzo Beans
It’s pouring down icy rain right now and while I know I have told you at least 20 times that my old farmhouse has no insulation in walls…I feel like I have to qualify this recipe with that statement again. We do A LOT of soup because we are straight up freezing all day in the winter. We have heat…and an oil furnace AND a heat pump. We have lots of fireplaces. Space heaters? Check. It’s still cold.
Soup is such a bright spot on a freezing day of working from a cold farmhouse. And this tomato-based vegetable soup is so good. There aren’t a lot of herbs muddying up the flavor, just a little bay leaf for good measure. The vegetables really shine.
The garbanzo beans add just the right amount of creamy/nuttiness and protein. We love to top this soup off with our favorite vegan parmesan cheese (we used regular parmesan before we gave it up). Although I have never changed this recipe up in 15 years, I can totally see adding a little rice or pasta for a minestrone style soup. I’m doing that next time.
INGREDIENTS YOU NEED FOR THIS EASY VEGETABLE AND GARBANZO BEAN SOUP RECIPE
Lots of fresh ingredients in this tomato-based vegetable soup recipe. Don’t forget there’s a big ol’ printable recipe at the bottom of this post!
- Leek & Olive oil: Slightly sweeter than onion but in the onion family. If you don’t have a leek, one onion will substitute. You will saute the sliced leeks in olive oil.
- Zucchini: Don’t leave out the zucchini, it’s not in season mid-winter but generally available in most grocery stores.
- Garlic, Salt, and Pepper: All the flavor.
- Kale: You can substitute spinach if you don’t like kale.
- Bay Leaves: Gives the broth a little something.
- Vegetable Stock: You can use chicken stock if you aren’t following a plant-based diet.
- Garbanzo Beans: Adds a nuttiness that the soup needs. If you don’t like them, I would maybe substitute great northern beans.
- Petite Diced Tomatoes & Paste: Stick to petite diced tomatoes. I’m not a fan of larger diced tomatoes in soup…you just get too much soggy tomato in one bite. Tomato paste thickens the soup.
HOW TO MAKE THIS DELICIOUS SOUP
A simple chop of ingredients and a nice long simmer makes this tomato-based vegetable soup really easy. Scroll down for the printable recipe!
- Saute: Saute leeks in olive oil until tender, about 5 minutes. Add garlic and saute for an additional 2 minutes or until fragrant.
- Add vegetables & stock: Add zucchini, tomatoes, tomato paste, beans, kale, stock, bay leaves, salt, and pepper.
- Simmer: Simmer over medium-low heat for one hour.
I just want to give a quick plug for how much my kids love this soup. As I was working on pictures, my littlest one grabbed a spoon and used my set up as his own personal soup buffet, he spilled soup everywhere. Totally okay because I love it when they get a vegetable-packed meal. Look at that sweet little boy in the spoon reflection.
I LOVE THIS TOMATO BASED VEGETABLE SOUP WITH GARBANZO BEANS WITH:
- Authentic Italian Focaccia Bread (pictured)
- Panera Copycat Mediterranean Veggie Sandwich
- Truffle Tots with everything
- Parmesan Arugula Salad With Lemon Vinaigrette
- Easy Instant Pot Brown Rice
- Homemade Croutons
Hey- you’ve made it this far, and now we’re BFF’s. If you make this tomato–based vegetable soup recipe, I would love for you to give it a star rating below (scroll to the comments). Make sure you follow me on Instagram, Pinterest, and Facebook too!
Print
Tomato Based Vegetable Soup With Garbanzo Beans
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 8 bowls 1x
- Diet: Vegan
Description
This is my go-to tomato-based vegetable soup! I have been making this for at least 15 years and I never switch it up, it is THAT GOOD. An easy recipe with tomatoes, vegetable broth, zucchini, leeks, kale, garlic, and garbanzo beans. Perfect for lunch or dinner with my authentic Italian Focaccia bread.
Ingredients
1 Tbsp olive oil
1 large leek, cleaned and sliced
1/4 tsp salt
2 medium zucchini, diced
4 cloves of garlic, minced
8 oz tomato paste
28 oz petite diced tomatoes
4 cups vegetable stock
2 cups torn kale, stems removed
14 oz can garbanzo beans (chickpeas), drained and rinsed
3 bay leaves
1 tsp salt
Instructions
- Saute: Saute leeks in olive oil until tender, about 5 minutes. Sprinkle with 1/4 tsp salt. Add garlic and saute for an additional 2 minutes or until fragrant.
- Add vegetables & stock: Add zucchini, tomatoes, tomato paste, beans, kale, stock, bay leaves, salt, and pepper.
- Simmer: Simmer over medium-low heat for one hour.
Notes
*Serve with parmesan cheese or vegan parmesan cheese.
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
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