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Velutatta (Garbanzo Bean Soup)

Prep Time:

3 minutes

Cook Time:

15 minutes


7 Servings



Dietary Restrictions:

GF, LI, vegan, vegetarian



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  • 1 can of pre-cooked garbanzo beans (14 oz)

  • Two “cans” of water

  • ½ an onion

  • 1 teaspoon salt

  • 2 tablespoons of olive oil

  • Optional: 1 large carrot for extra flavor


  1. If using a carrot: cut it into disks about ⅛-¼ inch wide

  2. Chop onion into smaller slices

  3. Place garbanzo beans, onion, (optional: carrot), water, and olive oil in a pot (Note: to measure water, pour out garbanzo beans and fill the can with water twice, adding it to the pot)

  4. Cook it all on medium heat on the stove for about 20 minutes, or until warm and if using: the carrots are soft enough to blend

  5. Use an immersion blender or regular blender and puree it all completely. This will make it creamier and smooth.

  6. Add salt and pepper to taste

  7. Enjoy!

Storing Indication: Pour leftover soup into a tupperware and refrigerate. Reheat in the microwave the following days. Stays fresh for several days in the fridge.

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