Print

Tuscan Chickpea Soup

Warm and comforting bowl of Tuscan Chickpea Soup
Print Recipe

This hearty Tuscan Chickpea Soup is packed with flavor and nutrients. It’s a simple, rustic dish perfect for a comforting and healthy meal.

Ingredients

Scale
  • 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

  1. 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.
  2. Add the garlic, rosemary, thyme, and red pepper flakes (if using) and cook for 1 minute more, until fragrant.
  3. 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.
  4. Stir in the kale or spinach and cook until wilted, about 2-3 minutes.
  5. Season with salt and pepper to taste.
  6. 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.

Find it online: https://grilldrip.com/tuscan-chickpea-soup/