This cozy Tuscan Chickpea Soup is a warm hug in a bowl! Packed with hearty chickpeas, fresh tomatoes, and tasty herbs, it’s super easy to make and perfect for chilly days.
I love how filling this soup is without being heavy. A side of crusty bread makes it even better—just the right thing for a spoonful of goodness! 🍞😊
Key Ingredients & Substitutions
Olive Oil: This adds flavor and helps cook the veggies. If you’re out or prefer a different taste, avocado oil or even coconut oil works well!
Chickpeas: The star of the soup! Canned chickpeas are super convenient. If you’re avoiding legumes, try diced roasted chicken or tofu in a pinch.
Vegetables: Onions, carrots, celery, and potatoes create a tasty base. You can swap in any favorite veggies like bell peppers or zucchini for a twist!
Broth: Vegetable broth enhances the soup’s flavor. You can use homemade chicken broth or even just water if you’re in a hurry—but broth really makes a difference!
Kale: I love using kale for its nutrition and texture. Spinach or Swiss chard can also work, just add them a bit later in the cooking process since they wilt faster.
How Do I Get the Best Flavor from My Vegetables?
Sautéing the vegetables is where the magic begins! This step enhances their natural sweetness and builds the soup’s flavor. Here’s how to do it right:
- Start with medium heat and give the olive oil a moment to warm up.
- Add the onions, garlic, carrots, and celery all at once for an even cook. Stir often to avoid burning.
- Cook them until they’re soft and the onions become translucent, about 5-7 minutes.
- This creates a fragrant base that sets the stage for the rest of the soup!
Cooking low and slow will help soften the potatoes and infuse the broth with all those delicious flavors! Happy cooking!
Tuscan Chickpea Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 cup diced potatoes (Yukon Gold or similar)
- 1 (14-ounce) can diced tomatoes or 1 cup sun-dried tomatoes, chopped
- 1 (15-ounce) can chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas)
- 4 cups vegetable broth or water
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 3 cups fresh kale, chopped
- Salt and black pepper, to taste
- Red pepper flakes, (optional, for heat)
- Fresh parsley, chopped (for garnish)
- Lemon juice (optional, for brightness)
How Much Time Will You Need?
This wonderful Tuscan Chickpea Soup takes about 10 minutes to prepare and around 30 minutes to cook. So, in about 40 minutes total, you’ll have a delicious, hearty meal ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Veggies:
Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is warm, add the diced onion, minced garlic, diced carrots, and diced celery. Sauté everything together for about 5-7 minutes, stirring occasionally, until the veggies are softened and the onion becomes translucent.
2. Add the Potatoes:
Next, toss in the diced potatoes and stir everything together. Cook for about 2 more minutes to mix everything up nicely.
3. Bring in the Goodness:
Now it’s time to add the flavor! Stir in the diced tomatoes (or sun-dried tomatoes), chickpeas, vegetable broth (or water), dried thyme, dried rosemary, and the bay leaf. Bring the entire mixture to a boil, then reduce the heat to low.
4. Let It Simmer:
Once it reaches a boil, cover the pot partially and let it simmer for about 20-25 minutes, or until the potatoes are tender. This is when all those lovely flavors will meld together!
5. Add the Kale:
After the potatoes are tender, remove the bay leaf. Stir in the chopped kale and cook for another 5 minutes, allowing the kale to wilt but keep its vibrant color and texture.
6. Seasoning Time:
Season the soup with salt, black pepper, and a sprinkle of red pepper flakes if you’d like some heat. For a fresh and zesty touch, stir in a squeeze of lemon juice as well!
7. Serve and Enjoy:
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot alongside some crusty bread, and enjoy the comforting, rustic flavors of Tuscany!
This rustic, hearty soup embodies the simple, hearty flavors of Tuscany with chickpeas, kale, and tomatoes all simmered into a nourishing broth. Enjoy!
Can I Use Canned Chickpeas Instead of Dried?
Absolutely! In fact, using canned chickpeas makes the preparation much quicker. Just drain and rinse the canned chickpeas before adding them to the soup to reduce sodium content.
How Long Does This Soup Last in the Fridge?
Your Tuscan Chickpea Soup can be stored in an airtight container in the fridge for up to 4 days. Just reheat on the stove or in the microwave before serving!
Can I Freeze This Soup?
Yes! This soup freezes beautifully. Allow it to cool, then transfer it to freezer-safe containers or bags. It will last for up to 3 months. Thaw it overnight in the fridge before reheating.
What Can I Substitute for Kale?
If you don’t have kale on hand, feel free to use spinach or Swiss chard instead. Just remember to add them towards the end of cooking since they wilt faster than kale!