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Tuscan Chickpea Soup

Tuscan Chickpea Soup
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Tuscan Chickpea Soup is a hearty and wholesome Italian dish that blends simple pantry staples into a rich and comforting bowl. Packed with protein and fiber from chickpeas and infused with classic Tuscan herbs and olive oil, this soup offers a nourishing, cozy meal perfect for chilly days. Versatile and easily adapted for vegan, vegetarian, or gluten-free diets, it captures authentic regional flavors with a creamy texture and robust seasoning.

Ingredients

Scale

Main Ingredients

  • 2 cups dried chickpeas (or 3 cans chickpeas, rinsed and drained)
  • 3 tablespoons extra virgin olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cups vegetable or chicken broth
  • 1 (14 oz) can crushed tomatoes
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste

Optional Ingredients

  • Freshly grated Parmesan cheese, for garnish
  • Kale, spinach, or swiss chard (1-2 cups, chopped)
  • Crushed red pepper flakes or smoked paprika (to taste)
  • Chopped fresh parsley, for garnish
  • Toasted pine nuts or lemon zest (for creative toppings)

Instructions

  1. Prepare Your Ingredients: Dice the onion, carrots, and celery finely to create a classic soffritto base. Mince the garlic, and gather fresh rosemary, thyme, bay leaf, and chickpeas.
  2. Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, cooking gently for 7-10 minutes until tender and fragrant. Stir occasionally to prevent sticking. Add minced garlic last and sauté for about 1 minute to release its aroma.
  3. Add Chickpeas and Tomatoes: Stir in chickpeas and crushed tomatoes, coating them well with the oil and aromatics. Let simmer for a couple of minutes to meld the flavors.
  4. Pour in Broth and Herbs: Add vegetable or chicken broth, fresh rosemary, thyme sprigs, and bay leaf. Bring to a gentle boil, then reduce heat and simmer uncovered for 25-30 minutes to thicken the soup and deepen flavors.
  5. Season and Blend (Optional): Remove bay leaf and herb stems. Using an immersion blender, partially purée the soup for a creamy texture while leaving some chickpea chunks. Season generously with salt and pepper, adding more olive oil if desired for richness.
  6. Serve Warm with Garnishes: Ladle soup into bowls and finish with a drizzle of high-quality olive oil, freshly grated Parmesan, fresh parsley, or additional toppings as desired.

Notes

  • Soak dried chickpeas overnight to reduce cooking time.
  • Sauté the soffritto ingredients slowly for a richer base flavor.
  • Use fresh herbs when possible, as they add more vibrant flavor than dried.
  • Reserve some chickpeas whole before blending to maintain texture.
  • Finish with quality extra virgin olive oil for authentic Tuscan richness.

Nutrition

Keywords: Tuscan chickpea soup, Italian soup, chickpea recipe, vegan soup, gluten free soup, healthy soup, hearty soup

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