This Tuscan Chickpea Soup is warm, hearty, and packed with flavor! Made with veggies, chickpeas, and spices, it’s like a hug in a bowl. Perfect for chilly days!
I love how simple it is to whip up this soup. Just toss everything in and let it simmer while I kick back. Plus, it fills you up without weighing you down! 🥳
Key Ingredients & Substitutions
Chickpeas: The star of the soup! They add protein and texture. If you don’t have canned chickpeas, you can use dried ones, just soak and cook them ahead of time for best results.
Kale: I love adding kale for its nutrients and hearty texture. If kale isn’t available, you can substitute with spinach or Swiss chard. Both wilt nicely in the soup.
Potatoes: I used regular white or yellow potatoes, which become tender in the soup. Sweet potatoes are a great alternative for a bit of sweetness and color!
Diced tomatoes: Canned tomatoes are convenient! If you prefer fresh, you could use about 4 fresh tomatoes, diced. Just adjust cooking time to ensure they soften well.
How Do I Get the Perfect Texture for My Soup?
The key to a great soup is in the cooking technique and timing. Start by sautéing the onions and garlic properly — this builds a flavorful base.
- Cook onions until they’re soft, then add garlic for a short time to avoid burning.
- When adding potatoes and carrots, ensure they’re cut to similar sizes for even cooking.
- Consider mashing some chickpeas for thickness. This creates a creamier texture without adding cream!
Don’t rush the simmering process. Let your soup bubble away gently to allow flavors to meld nicely. Your taste buds will thank you!
Tuscan Chickpea Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 2 carrots, diced
- 1 can (14 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 2 cups water
Seasoning & Greens:
- 2 cups kale, chopped (stems removed)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme or Italian seasoning
- 1/2 teaspoon smoked paprika (optional for warmth)
- Salt and freshly ground black pepper, to taste
Garnish:
- Freshly grated Parmesan cheese, for garnish (optional)
- Crusty bread, for serving
How Much Time Will You Need?
This delicious Tuscan Chickpea Soup only takes about 10 minutes to prep and around 30 minutes to cook, making the total time about 40 minutes. It’s quick enough to enjoy on a busy weeknight, yet comforting enough for a chilly day!
Step-by-Step Instructions:
1. Start with a Flavorful Base:
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent and soft. This will create a lovely base for your soup.
2. Add the Aromatics:
Next, toss in the minced garlic and cook for another minute until you can smell that delicious aroma. Make sure not to let it burn!
3. Incorporate Veggies:
Stir in the diced potatoes and carrots. Let them cook for about 3-4 minutes, giving them a good stir occasionally to mix in the flavors.
4. Combine the Ingredients:
Add the diced tomatoes with their juices, chickpeas, vegetable broth, and water. Stir everything together until well combined.
5. Season the Soup:
Sprinkle in the oregano, thyme, smoked paprika (if you’re using it), and add salt and pepper to taste. This is where the flavors start to shine!
6. Simmer to Perfection:
Bring the soup to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 20-25 minutes until the potatoes and carrots are nice and tender.
7. Add the Greens:
Finally, stir in the chopped kale and cook for an additional 5-7 minutes until the kale is wilted and tender.
8. Achieve the Desired Consistency:
If you prefer a thicker soup, you can mash a few chickpeas against the side of the pot with the back of a spoon. Stir well to combine.
9. Taste and Adjust:
Give your soup a taste and adjust the seasoning with more salt or pepper if needed.
10. Serve and Enjoy:
Serve the soup hot, garnished with freshly grated Parmesan cheese if you like, and enjoy it with a slice of warm crusty bread. Looking forward to cozy bites!
This comforting Tuscan Chickpea Soup combines hearty chickpeas with tender veggies and flavorful herbs, embodying the rustic spirit of Tuscan cuisine. Enjoy!
Can I Use Canned Chickpeas Instead of Dried?
Absolutely! Canned chickpeas are perfect for this recipe as they’re already cooked and save time. Just be sure to drain and rinse them before adding them to the soup.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, warm gently in a pot on low heat or in the microwave. You may want to add a splash of broth or water to loosen it up.
Can I Make This Soup Vegan?
Yes, this soup is naturally vegan! Just skip the Parmesan cheese for a completely plant-based dish. You can also use nutritional yeast as a cheesy flavor substitute if you like!
What Can I Add for Extra Flavor?
For extra flavor, consider adding a splash of balsamic vinegar or a squeeze of lemon juice just before serving. Fresh herbs like parsley or basil on top can also elevate the dish!
