Go Back
To make Tuscan chickpea soup, gather these ingredients: - 2 cans of chickpeas (15 oz each), drained and rinsed - 1 medium onion, finely chopped - 3 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced - 1 can (14 oz) diced tomatoes - 4 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 bay leaf - 1 cup kale or spinach, chopped - 2 tablespoons olive oil - Salt and pepper to taste - Optional: 1 tablespoon balsamic vinegar for a tangy kick These ingredients create a rich and tasty soup. Each element adds flavor and texture. The chickpeas give protein, while the veggies add color and nutrients. You can change the soup to fit your taste. Here are some optional ingredients: - 1 teaspoon red pepper flakes for heat - 1 cup diced potatoes for heartiness - 1 cup zucchini, diced for extra veggies - Fresh herbs like parsley or basil for garnish Adding these can change the soup's flavor. Feel free to mix and match as you like. This soup is not just tasty; it is also healthy. Here’s a quick breakdown: - Calories: About 250 per serving - Protein: 10 grams - Fat: 8 grams - Carbohydrates: 40 grams - Fiber: 12 grams This soup is full of fiber and low in fat. The chickpeas provide protein. Plus, it is packed with vitamins from the veggies. You can enjoy a hearty meal that is good for you. For the full recipe with cooking steps, check the Full Recipe section. To start, gather all your ingredients. You need two cans of chickpeas, a medium onion, three cloves of garlic, two carrots, and two celery stalks. Also, have a can of diced tomatoes and four cups of vegetable broth ready. Don't forget the dried oregano, thyme, and a bay leaf. Grab some kale or spinach, olive oil, salt, and pepper too. If you want a tangy kick, have balsamic vinegar on hand. 1. In a large pot, heat the olive oil over medium heat. 2. Add the chopped onion and sauté it for three to four minutes until it looks clear. 3. Next, stir in the minced garlic, diced carrots, and celery. Cook this mix for about five minutes until they soften. 4. Now it’s time to add your rinsed chickpeas, diced tomatoes, vegetable broth, oregano, thyme, and bay leaf. Stir it well and bring it to a boil. 5. Once it boils, lower the heat and let it simmer uncovered for 20 minutes. This helps the flavors blend nicely. 6. After 20 minutes, take out the bay leaf and stir in your chopped kale or spinach. Cook this for another five minutes until the greens are soft. 7. Finally, season your soup with salt and pepper. If you want, add a tablespoon of balsamic vinegar before serving. When you serve this soup, ladle it into bowls. You can drizzle a bit of olive oil on top or add fresh black pepper for extra flavor. This soup pairs well with crusty bread or a light salad. Enjoy your tasty bowl of Tuscan Chickpea Soup! For the full recipe, check out the earlier section. To make Tuscan chickpea soup truly shine, focus on layering flavors. Start with fresh ingredients. Good onions and garlic make a big difference. Sauté them in olive oil to release their oils. This brings out their sweetness. Next, add your carrots and celery. These veggies add depth. Let them cook until soft. Use high-quality vegetable broth for rich taste. Don't rush this step. Lastly, add herbs like oregano and thyme. Fresh herbs work best, but dried ones are fine too. They enhance the soup's aroma and taste. For a tangy twist, add balsamic vinegar at the end. This brightens the flavor. One common mistake is overcooking the vegetables. Keep them tender, not mushy. Also, avoid skipping the seasoning. Salt and pepper are key for flavor. Taste your soup as it cooks. Adjust seasoning as needed. Another mistake is not using enough liquid. The soup should be hearty but not dry. If it seems thick, add more broth. Lastly, remember to remove the bay leaf before serving. It won't taste good if left in the bowl. Serve your Tuscan chickpea soup hot. Pair it with crusty bread for dipping. A sprinkle of fresh herbs on top adds color. You can also add a drizzle of olive oil. This makes it look fancy and adds flavor. For a complete meal, serve with a light salad. A fresh green salad balances the soup well. If you want, you can also top it with grated cheese. This creates a creamy finish. Enjoy this simple yet flavorful dish as a warm hug on a cold day. For the full recipe, check out the details above. {{image_2}} This Tuscan Chickpea Soup is already vegan and gluten-free. You don’t need to change much! All the main ingredients fit these diets. You can enjoy it without worry. If you want to switch things up, here are some ideas: - Chickpeas: Use white beans or lentils. - Vegetable broth: Swap for water or homemade broth. - Kale or spinach: Try Swiss chard or collard greens. - Carrots: Zucchini or bell peppers work well too. These options keep the soup tasty and fresh. You can change this soup with the seasons! - Fall: Add pumpkin or sweet potatoes for warmth. - Winter: Use root veggies like parsnips or turnips. - Spring: Fresh peas or asparagus can brighten the dish. - Summer: Toss in fresh tomatoes or corn for sweetness. Try these ideas to keep your soup exciting year-round! For the full recipe, check out the detailed steps I provided. To keep your soup fresh, store leftovers in an airtight container. Place it in the fridge. It will stay good for about 3 to 4 days. Make sure to cool the soup first before storing. This avoids raising the fridge's temperature. If you want to save some for later, freezing is a great option. Let the soup cool completely. Then, pour it into freezer-safe bags or containers. Label each bag with the date. This soup can last up to 3 months in the freezer. When you need it, just thaw it in the fridge overnight. To reheat the soup, pour it into a pot. Heat it on low to medium heat. Stir often to prevent sticking. You can also use a microwave. Place it in a microwave-safe bowl and cover it. Heat in short intervals, stirring in between, until hot. If the soup seems thick, add a splash of broth or water to thin it out. Enjoy your warm and tasty Tuscan Chickpea Soup! For the complete cooking process, check the Full Recipe. Tuscan Chickpea Soup is a hearty, flavorful dish from Italy. It features chickpeas, vegetables, and herbs. This soup is simple to make and packed with nutrition. It warms you up and satisfies your hunger. You can enjoy it as a meal or a starter. The broth is rich, and the taste is comforting. Yes, you can make Tuscan Chickpea Soup in a slow cooker. Just follow the recipe steps but adjust the cooking time. Cook on low for 6-8 hours or on high for 3-4 hours. This method allows the flavors to develop nicely. It’s a great option for busy days. Tuscan Chickpea Soup lasts about 3-5 days in the fridge. Store it in an airtight container for best results. When you are ready to eat, just reheat it on the stove or in the microwave. The flavors may deepen after a day or two. Yes, you can add meat if you like. Cooked chicken or sausage works well with this soup. Just add it when you mix in the chickpeas and broth. It will add protein and flavor to the dish. You can serve this soup with crusty bread or a fresh salad. A sprinkle of Parmesan cheese adds a nice touch too. You can also pair it with a light white wine for a complete meal. For more ideas, check out the Full Recipe. Tuscan chickpea soup is tasty, healthy, and easy to make. We covered the key ingredients, such as chickpeas and spices, along with optional ones for variety. I walked you through simple preparation and cooking steps, plus tips on serving. Remember, avoid common mistakes to bring out the best flavors. Feel free to try the vegan and gluten-free options for your needs. Store your leftovers well for delicious meals later. With all these ideas, enjoy making this comforting soup again and again.

Tuscan Chickpea Soup

Warm up with a bowl of delicious Tuscan Chickpea Soup that’s packed with flavor and nutrition! This hearty recipe combines chickpeas with fresh vegetables and Italian herbs for a comforting dish that's perfect for any occasion. In just 35 minutes, you can enjoy a wholesome meal that’s easy to make and satisfying. Click through now to discover the full recipe and elevate your cooking game!
Print Recipe Pin Recipe

Ingredients
  

2 cans of chickpeas (15 oz each), drained and rinsed

1 medium onion, finely chopped

3 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 can (14 oz) diced tomatoes

4 cups vegetable broth

1 teaspoon dried oregano

1 teaspoon dried thyme

1 bay leaf

1 cup kale or spinach, chopped

2 tablespoons olive oil

Salt and pepper to taste

Optional: 1 tablespoon balsamic vinegar for a tangy kick

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

    Stir in the minced garlic, diced carrots, and celery, cooking for an additional 5 minutes until the vegetables begin to soften.

      Add the rinsed chickpeas, diced tomatoes (with their juice), vegetable broth, dried oregano, dried thyme, and bay leaf to the pot. Stir well to combine, bringing the mixture to a boil.

        Once boiling, reduce the heat and let it simmer uncovered for about 20 minutes, allowing the flavors to meld together.

          After the cooking time, remove the bay leaf and stir in the chopped kale or spinach, letting it cook for another 5 minutes, until the greens are wilted.

            Season the soup with salt and pepper to taste. For an added depth of flavor, stir in balsamic vinegar just before serving.

              Ladle the soup into bowls, optional garnishing with a drizzle of olive oil or a sprinkle of freshly cracked black pepper.

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4