Tuscan Chickpea Soup is a warm, hearty dish packed with goodness! It’s made with chickpeas, fresh veggies, and tasty herbs, creating a comforting bowl full of flavor.
Honestly, nothing beats the aroma of this soup simmering on the stove! I love to scoop it up with some crusty bread. It’s the perfect cozy dinner treat on chilly nights.
Key Ingredients & Substitutions
Chickpeas: They are the star of this soup! You can use canned chickpeas for convenience or cook dried ones if you’re feeling adventurous. If you’re looking for variety, white beans like cannellini are a great substitute.
Kale: Fresh kale adds nutrition and texture. If you prefer, you can replace it with spinach for a milder flavor. Swiss chard works well too! Just remember to adjust cooking times since spinach wilts faster.
Olive Oil: This gives a rich base flavor. If you need a substitute, avocado oil or vegetable oil can work, though they might not add the same depth. I prefer high-quality extra virgin olive oil for drizzling at the end!
Vegetable Broth: Homemade broth is wonderful, but if you’re short on time, store-bought works perfectly. Check for low-sodium options for better control of the saltiness.
How Do I Get the Best Flavors in My Soup?
Building flavor is key to a delicious soup! Start by sautéing your aromatics like onion, garlic, and carrots. This step is crucial as it forms the flavor base.
- Cook your vegetables until soft and fragrant—don’t rush this part!
- Add herbs and spices early to let them bloom and transfer their flavor into the oil.
- Simmering the soup is essential. This allows all the ingredients to mingle, making every spoonful tasty.
Remember, the key is patience! Letting your soup simmer will reward you with a warm, comforting dish that everyone will love.
Tuscan Chickpea Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 carrot, diced
- 2 celery stalks, diced
Herbs & Spices:
- 1 teaspoon dried rosemary (or 1 sprig fresh)
- 1 teaspoon dried sage (or 1 tablespoon fresh, chopped)
- 1 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes, plus more for garnish
Main Components:
- 1 (14 oz) can diced tomatoes
- 3 cups cooked chickpeas (or 2 cans drained and rinsed)
- 4 cups vegetable broth
- 1 bay leaf
- 1 bunch kale or spinach, roughly chopped
Final Touches:
- Salt and pepper to taste
- Optional: Freshly grated Parmesan cheese or a drizzle of good olive oil for serving
How Much Time Will You Need?
This delicious Tuscan Chickpea Soup will take about 10 minutes for prep and around 30 minutes for cooking, making it a fantastic option for a quick, wholesome meal. In about 40 minutes, you’ll have a warm and filling soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery. Sauté these until the vegetables are soft and the onion is translucent, which should take about 5 to 7 minutes.
2. Add Garlic and Herbs:
Next, stir in the minced garlic, dried rosemary, sage, thyme, and crushed red pepper flakes. Cook for 1 to 2 minutes until the mixture is fragrant, filling your kitchen with delightful aromas!
3. Incorporate the Tomatoes:
Now, add the diced tomatoes along with their juices to the pot. Cook for a few more minutes, allowing the tomatoes to break down slightly and blend with the other veggies.
4. Bring in the Chickpeas and Broth:
Add the chickpeas, vegetable broth, and the bay leaf to the pot. Bring everything to a gentle boil, then reduce the heat to low and let it simmer uncovered for 20 minutes to meld all those lovely flavors together.
5. Blend for Creaminess:
After 20 minutes, remove the bay leaf. Using an immersion blender, puree about half of the soup directly in the pot to make it creamy while keeping some whole chickpeas for texture. If you don’t have an immersion blender, you can carefully transfer half of the soup to a blender, puree it, and then return it to the pot.
6. Add Greens:
Stir in the chopped kale or spinach, and let it cook for another 5 minutes until the greens are wilted and tender.
7. Season and Serve:
Taste the soup and season with salt and pepper to your liking. Ladle the soup into bowls, and for a little garnish, top it with extra crushed red pepper flakes, a drizzle of olive oil, or freshly grated Parmesan cheese if you’re treating yourself. Serve hot alongside some crusty bread for a full meal!
This hearty Tuscan Chickpea Soup not only warms you up but also fills your belly with wholesome goodness. Enjoy every nourishing bowl!
Can I Use Different Leafy Greens?
Yes! While kale is traditional in this soup, you can easily substitute it with spinach, Swiss chard, or even arugula. Just remember to add softer greens like spinach towards the end of cooking, as they wilt faster!
How Do I Adjust the Spice Level?
If you prefer your soup milder, you can reduce or omit the crushed red pepper flakes. Alternatively, if you like it spicier, feel free to add more flakes or toss in some diced jalapeños for an extra kick!
Can I Make This Soup Vegetarian or Vegan?
This soup is already vegan and vegetarian-friendly! Just ensure that your vegetable broth is plant-based, and you can enjoy it guilt-free. For creaminess, consider adding vegan-friendly options like coconut cream.
What Can I Serve With This Soup?
This Tuscan Chickpea Soup pairs beautifully with crusty bread, garlic bread, or a simple green salad. If you want a heartier meal, consider serving it with a side of pasta or a grain like quinoa or brown rice!
