This warm Tuscan Chickpea Soup is a cozy hug in a bowl! Packed with healthy chickpeas, veggies, and delicious herbs, it’s both satisfying and tasty.
I love how easy it is to make, and it’s perfect for chilly days. Plus, who doesn’t enjoy a meal that warms your heart? Serve it with some crusty bread, and you’re all set!
Key Ingredients & Substitutions
Chickpeas: The star of this soup! Canned chickpeas are convenient, but you can use dried ones; just soak and cook them first. If you’re avoiding legumes, try using diced potatoes for a hearty texture.
Broth: Vegetable broth brings depth to the soup. For a lighter option, you can use water or low-sodium broth. Homemade broth amps up the flavor, but store-bought saves time!
Kale: Fresh kale adds a nice bite. If you can’t find kale, Swiss chard or spinach are great alternatives. Just be mindful of cooking times – spinach wilts faster than kale!
Parmesan cheese: This adds a savory touch. If you’re looking for a dairy-free option, nutritional yeast gives a cheesy flavor without the milk. However, for best results, freshly grated cheese enhances the taste much more than pre-grated varieties.
How Can I Perfectly Saute My Vegetables?
Sauteing your vegetables is key to bringing out their flavors right at the start. Here’s how to do it well:
- Use a good amount of olive oil to coat the pot without it becoming greasy.
- Cook over medium heat to allow the onions to soften and become translucent without burning.
- Add garlic, herbs, and spices after the veggies are tender to prevent them from burning and developing a bitter taste.
- Stir frequently to ensure even cooking and to catch any bits stuck to the bottom for extra flavor.
Tuscan Chickpea Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 celery stalk, diced
Herbs & Spices:
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon red pepper flakes (optional for a little heat)
Main Ingredients:
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 (14-ounce) can diced tomatoes
- 4 cups vegetable broth
- 1 cup water
Fresh Ingredients:
- 2 cups fresh kale, chopped
Final Touches:
- 1/4 cup grated Parmesan cheese (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- Crusty bread, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 30 minutes to cook, giving you a total of around 40 minutes to enjoy a delicious homemade soup. Perfect for a cozy dinner or a satisfying lunch!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Toss in the chopped onion, diced carrots, and diced celery. Stir and sauté the veggies until they’re tender and the onion turns translucent, which should take about 5-7 minutes. This is where those delicious flavors begin to build!
2. Add the Aromatics:
Next, add the minced garlic, dried thyme, rosemary, and red pepper flakes (if using). Cook for another 1-2 minutes until you can smell the lovely aromas. This step packs your soup with flavor!
3. Combine the Main Ingredients:
Now it’s time to stir in the chickpeas and diced tomatoes, including their juices. Then pour in the vegetable broth and water, and bring everything to a gentle boil. The soup is starting to come together!
4. Simmer:
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes. This will allow all those wonderful flavors to develop and meld together.
5. Add the Kale:
After simmering, add in the chopped kale. Cook for an additional 5 minutes, just until the kale wilts and becomes tender. Fresh and healthy!
6. Blend for Creaminess:
For a creamy texture while keeping it slightly chunky, use an immersion blender to puree about half of the soup directly in the pot. If you don’t have an immersion blender, carefully transfer half of the soup to a blender, puree it, and then return it to the pot. This creates a wonderful consistency!
7. Final Seasoning:
Stir in the grated Parmesan cheese, and season the soup with salt and freshly ground black pepper to taste. Give it a good mix to wake up those flavors!
8. Serve with Love:
Ladle the soup into bowls and garnish with extra Parmesan cheese and a sprinkle of red pepper flakes if you’d like. This soup is even better enjoyed with slices of warm, crusty bread by your side!
This hearty Tuscan Chickpea Soup offers a rich, comforting flavor that’s reminiscent of classic Tuscan cuisine. You’re going to love it! Enjoy your meal!
Can I Use Different Vegetables in This Soup?
Absolutely! Feel free to add or swap in your favorite vegetables like bell peppers, zucchini, or sweet potatoes. Just be mindful of cooking times; denser veggies may need a bit more time to soften.
How Can I Make This Soup Vegan?
This recipe is already vegan-friendly if you omit the Parmesan cheese. You can add nutritional yeast for a cheesy flavor without any dairy or use a vegan cheese substitute.
Can I Freeze Leftover Soup?
Yes, this soup freezes beautifully! Allow it to cool completely, then transfer to airtight containers or freezer bags. It can last up to 3 months in the freezer. Thaw in the fridge overnight before reheating!
What Can I Serve With This Soup?
Certainly! This soup pairs wonderfully with crusty bread, a fresh salad, or even served over a bed of rice or quinoa for a more filling meal.
