Nyla here, and I am SO excited to share one of my absolute favorite comfort food recipes with you – Tuscan Chickpea Soup!
This isn’t just any soup, it’s a flavor explosion that turns even the most ordinary weeknight into a special occasion. It all started during one of my late-night kitchen experiments, trying to recreate a dish I had during a vacation in Italy!
The first try was… not great! But with a few tweaks and some bold flavor additions, it became something truly amazing. This Tuscan Chickpea Soup is now a staple in my house.
Get ready for a delicious journey, where simple ingredients meet incredible taste. Let’s make some magic together! I can’t wait for you to experience the joy of this Tuscan Chickpea Soup.
INGREDIENTS You Need
This Tuscan Chickpea Soup ingredient list is all about bold flavors that actually work together! And the best part? You can grab everything you need during your normal shopping trip.
Here’s what you’ll need:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1/2 teaspoon red pepper flakes (adjust to your spice preference!)
- 1 (28-ounce) can crushed tomatoes
- 6 cups vegetable broth
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 cup small pasta (like ditalini or elbow macaroni)
- 1/2 cup chopped fresh parsley
- Salt and pepper to taste
- Crusty bread for serving (optional, but HIGHLY recommended!)
No worries if you don’t have ditalini pasta. I use elbow macaroni all the time in my Tuscan Chickpea Soup! It works just as well.
This Tuscan Chickpea Soup gets its amazing taste from the combination of rosemary and red pepper flakes. Don’t skip those!
Here’s my secret that takes it from good to incredible: a splash of balsamic vinegar at the end. Trust me on this one! For that extra kick, I love adding extra red pepper flakes.
For a busy weeknight shortcut, buy pre-chopped veggies. Store any leftover herbs in a damp paper towel in the fridge. They’ll stay fresh for days!
Let’s Make Some!
Alright, fellow food lovers, let’s dive into making this amazing Tuscan Chickpea Soup! This is where the delicious magic starts happening!
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add the garlic, rosemary, and red pepper flakes and cook for another minute until fragrant. This is where your kitchen starts to smell incredible! I love this part.
- Pour in the crushed tomatoes and vegetable broth. Bring to a simmer. This is my favorite part of making Tuscan Chickpea Soup – watch the magic happen!
- Stir in the chickpeas and pasta. Continue to simmer until the pasta is cooked through, about 10-12 minutes. In my kitchen, this Tuscan Chickpea Soup usually takes about 40 minutes from start to finish.
- Stir in the fresh parsley and season with salt and pepper to taste. This adds a burst of freshness that takes it to the next level. Your Tuscan Chickpea Soup should smell absolutely incredible right now.
- Before serving, add a splash of balsamic vinegar for that extra zing! I discovered this happy accident during one of my late-night kitchen experiments and never looked back.
- Serve hot with crusty bread for dipping, if desired. Don’t worry if your Tuscan Chickpea Soup looks a little rustic – that’s part of its charm!
While your Tuscan Chickpea Soup is doing its thing, get ready for some amazing aromas! This step-by-step process is so simple, even kitchen newbies can master it.
How to Serve Up This!
Now that you’ve created this incredible Tuscan Chickpea Soup, let’s talk about how to serve it up in style! People literally do happy dances when this Tuscan Chickpea Soup hits the table!
I love to enjoy this Tuscan Chickpea Soup with a simple side salad and some crusty bread for dipping. The bread is essential for soaking up all that flavorful broth!
This Tuscan Chickpea Soup is perfect for those weeknight dinners that need to be special, but it’s also fantastic for a cozy weekend lunch. Imagine serving this at your next game night!
For bold flavor pairings, try topping your soup with a dollop of pesto or a sprinkle of grated Parmesan cheese.
Presentation-wise, I love to serve it in rustic bowls with a sprig of fresh parsley on top. A drizzle of olive oil adds a nice touch too.
Got leftovers? No problem! This soup is even better the next day. You can also transform it into a pasta sauce by blending it up and serving it over your favorite noodles!
I have even experimented with a fusion twist by adding a swirl of coconut milk and a squeeze of lime. It’s unexpected but delicious!
When I serve this Tuscan Chickpea Soup, the reactions are always amazing. Everyone raves about the rich flavor and comforting warmth.
FAQs:
Got questions about making this Tuscan Chickpea Soup? Don’t worry, I’ve got answers! I’m here to share all my secrets and help you create a soup that will blow everyone away!
Will kitchen newbies succeed with this Tuscan Chickpea Soup?
Absolutely! This recipe is super straightforward and easy to follow. I designed it so that anyone, regardless of their cooking experience, can create a delicious and satisfying meal. If you can chop veggies and stir a pot, you’re golden!
What if I mess up my Tuscan Chickpea Soup? (Spoiler: it’ll still taste incredible!)
Honestly, it’s hard to mess this one up too badly. Even if you overcook the pasta or add too much spice, it will still taste amazing. The flavors are so forgiving. And hey, sometimes mistakes lead to happy accidents!
How can I prep this Tuscan Chickpea Soup for busy weeknights?
You can chop all the veggies ahead of time and store them in the fridge. You can even make the entire soup a day in advance and reheat it when you’re ready to eat. The flavors actually meld together even more overnight!
Can I freeze this Tuscan Chickpea Soup?
Yes! This soup freezes beautifully. Just let it cool completely before transferring it to freezer-safe containers. It will last for up to 3 months in the freezer.
What if I don’t have all the ingredients on hand?
No problem! This recipe is very flexible. If you don’t have rosemary, you can use thyme or oregano. If you don’t have ditalini pasta, any small pasta will work. Get creative and use what you have!
Can I make this soup vegetarian or vegan?
It already is! This Tuscan Chickpea Soup is naturally vegetarian and can easily be made vegan by ensuring your vegetable broth is vegan-friendly.
How can I make this soup spicier?
If you like things hot, feel free to add more red pepper flakes or a pinch of cayenne pepper. You can also add a chopped jalapeño to the pot along with the other veggies.
What kind of bread goes best with this soup?
I love serving this soup with crusty Italian bread or a hearty sourdough. Anything that’s good for dipping is perfect!
These are common concerns, but I also want to address some of your own questions. Feel free to ask! I’m so excited to hear about your cooking adventures!
CONCLUSION:
This Tuscan Chickpea Soup brings me so much joy because it’s simple, comforting, and packed with flavor. It’s the perfect meal for a cozy night in or a gathering with friends and family.
Here are My Tuscan Chickpea Soup Flavor Secrets:
- Don’t be afraid to experiment with spices. A little extra red pepper flake or a pinch of smoked paprika can take this soup to the next level.
- Use high-quality canned tomatoes. The better the tomatoes, the better the flavor of the soup.
- Add a splash of balsamic vinegar at the end. This is my secret weapon for adding a touch of sweetness and acidity.
I’ve tested so many delicious Tuscan Chickpea Soup variations, including adding sausage for a heartier meal, using different types of beans for a unique flavor profile, and even blending some of the soup for a creamier texture.
For a special occasion, I love to add some sautéed mushrooms and a drizzle of truffle oil. For a quick weeknight meal, I keep it simple with just the basic ingredients.
Trust your taste buds and don’t be afraid to get creative in the kitchen. Cooking should be fun and rewarding. I am so excited for you to try this recipe and experience the magic of Tuscan Chickpea Soup!
Remember my discovery of Cacciucco di ceci (Tuscan Chickpea and Swiss Chard Soup!) Cacciucco di ceci (Tuscan Chickpea and Swiss Chard Soup ….
If you are a fan of Tuscan Chickpea Soup, you’ll surely enjoy these:
- The flavors of Pasta e Ceci (Italian Pasta and Chickpea Stew) are just heavenly: Pasta e Ceci (Italian Pasta and Chickpea Stew) – Dishing Out Health.
- My spicy black bean soup is another bold flavor favorite! Check it out here: spicy black bean soup.
- Are you interested in Cacciucco di Ceci | Tuscan Chickpea and Chard Soup, here is a recipe from Juls’ Kitchen Cacciucco di Ceci | Tuscan Chickpea and Chard Soup – Juls’ Kitchen.
If you’re loving this comfort food twist, you’ll go crazy for my butternut squash gnocchi soup. For more weeknight winners that don’t sacrifice on taste, check out my butternut squash soup.
I can’t wait to hear about your adventures with this Tuscan Chickpea Soup! Enjoy!
Tuscan Chickpea Soup
This hearty Tuscan Chickpea Soup is packed with flavor and nutrients. It’s a simple, rustic dish perfect for a comforting and healthy meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 6 cups vegetable broth
- 2 (15-ounce) cans chickpeas, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 cup chopped kale or spinach
- Salt and pepper to taste
- Crusty bread, for serving (optional)
- Grated Parmesan cheese, for serving (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add the garlic, rosemary, thyme, and red pepper flakes (if using) and cook for 1 minute more, until fragrant.
- Pour in the vegetable broth and add the chickpeas and diced tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes to allow the flavors to meld.
- Stir in the kale or spinach and cook until wilted, about 2-3 minutes.
- Season with salt and pepper to taste.
- Serve hot with crusty bread and grated Parmesan cheese, if desired.
Notes
For a richer flavor, add a rind of Parmesan cheese to the soup while simmering and remove it before serving.