tuscan chickpea soup

Creamy and comforting Tuscan chickpea soup. Made with only three ingredients, chickpeas, garlic and rosemary it&#x27;s a hearty and filling recipe with tons of flavour.

Tuscan Chickpea Soup

olive oil

(3 litres) chicken stock (, low sodium)

3.5 lbs (4 cans/1.6 kg) cooked chickpeas (, canned)

lemon juice

rosemary

garlic (, chopped)

salt and pepper

Finely chop the garlic and add to a large pot with the rosemary and 1 tbsp of olive oil. Fry the garlic until it starts to take on colour but not browned.

Add the chickpeas, stock with a pinch of salt and pepper and bring to a boil. Turn down to a simmer and simmer gently for 15 minutes.

Remove the sprigs of rosemary and set aside. Using a hand-held blender blitz the soup to a smooth consistency then add the lemon juice. Adjust the thickness by adding extra water or stock to your liking.

Add extra seasoning if required, serve with crusty bread and a drizzle of olive oil.

This creamy Tuscan chickpea soup is what plant-based soup dreams are made of! Combining irresistible Mediterranean flavors with protein-packed chickpeas in a creamy broth, this soup is simply goodness in a bowl.

Creamy Tuscan Chickpea Soup

onion,

carrots,

celery stalks, diced

garlic cloves, finely chopped

Italian seasoning

red chili flakes

tomato paste

(14 oz / 400 g) chickpeas, drained and rinsed

lb (225 g) potatoes,

(1.25 liter) vegetable stock

(250 ml) coconut cream

(30 g) sundried tomatoes

(75 g) black kale (cavolo nero)

Salt and black pepper

Heat the olive oil in a large pot...

Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5-7 minutes until the vegetables are softened and the onion is translucent.

Add the garlic, Italian seasoning, and red chili...

Add the garlic, Italian seasoning, and red chili flakes and cook for another minute.

Stir in the tomato paste, and then add...

Stir in the tomato paste, and then add the chickpeas, potatoes, and vegetable stock. Bring to a boil, then reduce the heat and simmer for 10-15 minutes or until the potatoes are tender.

If you want your soup to be creamier,...

If you want your soup to be creamier, remove a portion of the soup and blend until smooth, then return it to the pot.

Stir in the coconut cream, sundried toamtoes and...

Stir in the coconut cream, sundried toamtoes and black kale. Simmer for another 3-5 minutes or until the kale is wilted.

Adjust the seasoning to taste and serve hot...

Adjust the seasoning to taste and serve hot with a chunk of your favorite crusty bread.

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Top 2 tuscan chickpea soup recipes from across the web

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Tuscan Chickpea Soup

Creamy Tuscan Chickpea Soup

The most viewed tuscan chickpea soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine