White bean and garbanzo soup
The perfect soup for early spring, enhanced with the flavors of the Mediterranean.
Cold days are still upon us, and this soup is comforting but also very fresh tasting.
Here's a pro tip if you want to store soup. I always separate the broth from the ingredients. The longer they sit in liquid, the more they break down. Storing the broth and the other contents separately keeps them fresh.
- 1 cup chopped onion
- 1/2 cup carrot
- 1/2 cup celery
- 1 teaspoon salt
- 12 cups broth
- 2 cans white beans
- 1 can garbanzo
- 1 1/2 cup cooked Israeli couscous
- 1 cup chopped Italian parsley
- 2 sprigs thyme
- 1 sprig oregano
- 2 cloves garlic, minced
- 3 tablespoons butter
In a heavy-bottomed soup pot, melt the butter.
Add in the onion, carrot, and celery, sauteing over a medium high heat. This is called a mirepoix, and is a base flavor for cooking.
Reduce heat to medium low, add in salt and the garlic. Cook for another minute until aromatic.
Add in the broth, white beans, and garbanzo beans. Bring to a boil. Reduce to a simmer and cook for 10 minutes.
Add the cooked couscous to the pot.
Add in the chopped parsley, thyme, and oregano. Cover and remove from heat.
Serve and enjoy.