This hearty Tuscan Chickpea Soup is packed with flavors and good-for-you ingredients. With chickpeas, fresh veggies, and tasty herbs, it’s a warm hug in a bowl!
It’s super easy to make and perfect for chilly days. I love serving it with crusty bread—nothing beats that combo for a cozy meal at home! 🥖❤️
Key Ingredients & Substitutions
Chickpeas: A key protein source in this soup, chickpeas bring a nutty flavor. If you’re short on time, canned chickpeas work perfectly. You can also use other legumes like lentils or black beans, but cooking times will vary.
Kale: This leafy green adds nutrition and texture. Feel free to substitute with spinach or Swiss chard if you prefer. Both will add a similar earthy taste, and it’s a great way to mix things up!
Olive Oil: Adds richness and depth to the soup. If olive oil isn’t on hand, avocado oil or vegetable oil can be used as substitutes. I find olive oil gives a lovely flavor, though!
Dried Rosemary: This herb is essential for that classic Tuscan taste. If you’re fresh out, thyme or oregano can be great substitutes; they have similar earthy notes that work well in soups!
Why is Sautéing Onions and Garlic Important?
Sautéing onions and garlic at the start sets the flavor foundation for your soup. Here’s how to get it right:
- Heat oil in a large pot over medium heat; too hot can burn them!
- Add onions and cook until soft and translucent, about 5 minutes.
- Then stir in minced garlic. Cook for an additional minute until fragrant, but don’t let it brown too much.
This technique unlocks their natural sweetness and adds depth to your soup, making every bite more delicious!
How Do You Know When the Potatoes are Cooked?
The potatoes should be tender enough to easily pierce with a fork. To check:
- After simmering for 15 minutes, poke a piece with a fork. If it slides off easily, it’s done!
- If they’re still firm, let them simmer for another 5 minutes while stirring occasionally.
Perfectly cooked potatoes ensure a hearty texture in your soup, so don’t rush this step!
Tuscan Chickpea Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 1 (14 oz) can diced tomatoes, with juices
- 2 cups cooked chickpeas (or 1 can, drained and rinsed)
- 4 cups vegetable broth
- 2 cups kale, chopped
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- Salt and black pepper, to taste
- Crusty bread, for serving
How Much Time Will You Need?
This delicious Tuscan Chickpea Soup will take about 10 minutes to prep and around 30 minutes to cook, giving you a total of 40 minutes before you can enjoy a warm and hearty bowl. Perfect for a quick weeknight dinner or a weekend treat!
Step-by-Step Instructions:
1. Sautéing the Base:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the finely chopped onion and sauté for about 5 minutes, or until the onion is soft and lightly translucent. This is where the flavor begins!
2. Adding Garlic Flavors:
Next, stir in the minced garlic and let it cook for about 1 minute until it becomes fragrant. Be careful not to let the garlic get too brown, as it can become bitter.
3. Getting the Potatoes Started:
Now, add the diced potatoes to the pot. Stir and cook for about 3-4 minutes. This helps to soften them before adding the liquids.
4. Mixing in the Liquids:
Pour in the diced tomatoes along with their juices and all of the vegetable broth. Give it a good stir, then bring everything to a boil. This will create a lovely broth filled with flavor!
5. Simmering the Soup:
Once boiling, reduce the heat and let it simmer for about 15 minutes. This allows the potatoes to become tender and soak up all those delicious flavors.
6. Adding the Good Stuff:
After the potatoes are tender, stir in the cooked chickpeas, chopped kale, and dried rosemary. Let it simmer for another 5-7 minutes until the kale is wilted and tender.
7. Seasoning Your Soup:
Finally, season the soup with crushed red pepper flakes to add a bit of heat, along with salt and black pepper to taste. Mix well!
8. Serving the Soup:
Serve your warm soup by ladling it into bowls. It pairs wonderfully with crusty bread—so don’t forget to have some on the side for dipping!
Enjoy this warming and nutritious Tuscan Chickpea Soup that’s perfect for a comforting meal anytime!
Can I Use Canned Chickpeas for This Recipe?
Absolutely! Canned chickpeas are a great time-saver. Just rinse them under cold water and drain before adding them to the soup. This will help reduce the sodium content and any canning residue.
What Can I Substitute for Kale?
If you don’t have kale, you can easily swap it out for spinach or Swiss chard. Just remember that spinach cooks down quickly, so add it in the last few minutes of cooking to avoid overdoing it!
Can I Make This Soup in Advance?
Yes, this soup stores well! You can make it ahead of time and refrigerate it for up to 3 days. Just reheat it gently on the stove. If you find it thickens in the fridge, add a splash of vegetable broth or water when reheating.
How to Adjust the Spice Level?
If you prefer more heat, feel free to increase the crushed red pepper flakes! Start with a little more and taste as you go; you can always add more, but it’s harder to tone down the heat once it’s in.