This soup is wonderful! I halved it and still had way plenty for 2 of us for 3 meals. I couldn't get dried garbanzos, so I used canned (1 large or 2 regular size). To accommodate this change, I sautéed the onions, red pepper and fennel for a few minutes in a little olive oil, then added 4 cups of veg broth and simmered for 15. I added the canned beans (juice and all) and the tomato/garlic/basil mixture and finished for 5 minutes. Not only does this work well, it takes far less time and planning! I'll make this again for my vegetarian friends.
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