Quick Fennel and Garbanzo Beans Soup

Quick Fennel and Garbanzo Bean Soup


  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 fennel bulbs, sliced thin (you can use a mandolin, about 4 cups)
  • 2 carrots, sliced into coins
  • 4 cloves of garlic, minced
  • 1 sprig fresh thyme
  • 1 cup green cabbage, sliced thin
  • 1/4 cup apple cider vinegar
  • 6 cups vegetable broth
  • 1 can garbanzo beans, rinsed and drained (you can keep the liquid from the can and make banana bread!)
  • 2 large handful spinach
  • 2 tablespoons lemon juice
  • Sea salt and pepper, to taste


In a large soup pot, heat the olive oil over medium-high heat. Add the onion and sauté until soft and translucent, about 6-7 minutes. Add the fennel, carrots, garlic, thyme sprig, and a generous pinch of sea salt and pepper. Cook until the carrots begin to soften, about 10 minutes, stirring often. Add the green cabbage and cook 2 more minutes.

Add the apple cider vinegar and let cook 2 minutes, while stirring. Add the vegetable broth and the garbanzo beans, lower the heat, and let simmer for 10-15 minutes, until the flavors are well blended and the vegetables are cooked, but still hold their shape. Remove from the heat. Add the spinach and the lemon juice. Season to taste with sea salt and pepper. Serve with crusty bread. Oh, my.

Keywords: fennel, garbanzo, chickpea, soup, quick

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