Mediterranean Garbanzo Bean Soup

Mediterranean Garbanzo Bean Soup

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.

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)
Read the whole recipe on Southern Boy Dishes