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Tuscan Chickpea Soup

Tuscan chickpea soup with a golden, rosemary-garlic broth, blended chickpeas for a thicker texture, and wilted kale in every spoonful. Simmered with fire-roasted diced tomatoes and finished with olive oil, parmesan, and a bright lemon squeeze.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

chickpeas
  • 2 can (15 oz) chickpeas drained
kale
  • 4 cup kale chopped
onion
  • 1 onion diced
garlic
  • 6 garlic minced
fire-roasted diced tomatoes
  • 1 can (14 oz) fire-roasted diced tomatoes
vegetable broth
  • 6 cup vegetable broth
olive oil
  • 2 tbsp olive oil plus for serving
fresh rosemary
  • 2 fresh rosemary sprigs
Italian seasoning
  • 1 tsp Italian seasoning
red pepper flakes
  • 0.5 tsp red pepper flakes
parmesan rind
  • 1 parmesan rind optional
parmesan
  • 0.25 cup parmesan for serving
lemon
  • 1 lemon for serving
salt and pepper
  • 0.25 tsp salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat the olive oil in a large pot, then sauté the onion for 5 minutes until softened and lightly translucent.
  2. Add the garlic and red pepper flakes, and cook for 2 minutes until fragrant with visible sizzling.
Simmer the soup
  1. Add the chickpeas, fire-roasted diced tomatoes, vegetable broth, rosemary, Italian seasoning, and parmesan rind; bring to a boil.
  2. Simmer for 20 minutes until the flavors meld and the broth looks golden, then remove the rosemary and parmesan rind.
Thicken and finish
  1. Mash or blend about a third of the chickpeas until the soup turns thicker with a creamy texture.
  2. Add the kale and cook for 5 minutes until wilted and dark green.
  3. Season with salt and pepper to taste, then add lemon to brighten; drizzle with olive oil and sprinkle parmesan for serving.

Notes

For the best texture, mash the chickpeas while the soup is still hot so it blends smoothly without turning watery. Store leftovers in the refrigerator for up to 4 days; freeze for up to 2 months (reheat gently, adding a splash of broth if needed). For a lighter option, use low-sodium vegetable broth and skip the parmesan rind while still finishing with parmesan and lemon.