This Tuscan Chickpea Soup is warm, hearty, and packed with flavor! It’s made with chickpeas, fresh veggies, and tasty herbs that will make your taste buds dance.
Honestly, it’s like a hug in a bowl! I love to pair it with crusty bread for dipping. It’s quick to whip up, making it perfect for busy weeknights when you need something cozy!
Key Ingredients & Substitutions
Olive Oil: It’s a must for sautéing but feel free to swap it with avocado oil for a milder flavor or if you’re looking for a higher smoke point while cooking.
Chickpeas: Canned chickpeas make this soup super easy, but you can also cook your own. Just soak dried chickpeas overnight and cook them for about 1 hour until tender.
Kale: I love curly kale for its texture, but you can substitute spinach if that’s what you have. Just add it at the end as it cooks faster!
Vegetable Broth: If you don’t have broth, water works just fine, but you may want to enhance the flavor with extra herbs or a splash of soy sauce.
Potatoes: Any variety works, but I prefer Yukon Gold for their creaminess. If you’re looking for a lower-carb option, cauliflower can also be used.
How Do You Achieve the Best Flavor in a Soup?
Getting the flavor right in a soup is all about layering ingredients. Start by cooking the onions and celery until they are soft to build a solid base. This allows the flavors to bloom. Don’t rush the sauté process!
- Make sure to let the garlic cook just until fragrant, as overcooking can turn it bitter.
- Adjust salt gradually; it’s best to add it bit by bit to avoid over-seasoning.
- Adding a splash of lemon at the end brightens up the entire dish. Just go easy on it; a little can make a big difference!
Lastly, let the soup sit for a few minutes after cooking. This allows the flavors to meld together even more. Happy cooking!
How to Make Tuscan Chickpea Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth or water
- 2 cups fresh kale, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh lemon juice (optional, for brightness)
How Much Time Will You Need?
This hearty soup takes about 10 minutes to prep and about 30 minutes to cook. So, in just around 40 minutes, you’ll have a delicious and warming meal ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion and celery. Cook them for about 5 minutes until they are softened and the onion is translucent. This forms a flavorful base for your soup.
2. Add Garlic:
Next, toss in the minced garlic and sauté for an additional minute until it becomes fragrant. Be careful not to burn it, as burnt garlic can taste bitter!
3. Combine the Veggies:
Now, stir in the diced potatoes, rinsed chickpeas, and the can of diced tomatoes (with all the juice). Mix everything together for a minute to combine all the flavors.
4. Pour in the Broth:
Pour in the vegetable broth (or water if you prefer). Add in the oregano, basil, and red pepper flakes if you want a little heat. Stir everything together well.
5. Bring to a Simmer:
Increase the heat to bring the soup to a boil. Then, reduce the heat to low and let it simmer uncovered. Cook until the potatoes are tender, which should take about 20 minutes. Just check them with a fork!
6. Add the Kale:
Once the potatoes are tender, add the chopped kale to the pot. Cook for another 5 minutes or so until the kale is wilted and tender.
7. Season It Up:
Now it’s time to season! Add salt and freshly ground black pepper to taste. If you’d like a little brightness, add a splash of fresh lemon juice.
8. Serve and Enjoy:
Serve the soup hot, optionally drizzling a bit more olive oil on top for extra flavor. Pair it with some crusty bread on the side for dipping. Enjoy your comforting bowl of Tuscan Chickpea Soup!
Can I Use Fresh Chickpeas Instead of Canned?
Yes, you can use fresh dried chickpeas! Just soak them overnight and cook them until tender, which usually takes about 1-2 hours. Be sure to add them to the soup at the beginning with the broth to give them enough time to cook through.
How Long Will Leftovers Last?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Just be sure to let the soup cool to room temperature before storing. You can reheat it on the stove or microwave until heated through.
Can I Freeze This Soup?
Absolutely! This soup freezes well. To freeze, let it cool completely, then transfer it to freezer-safe containers. It can last in the freezer for up to 3 months. Thaw in the fridge overnight before reheating on the stove.
What Can I Substitute for Kale?
If you don’t have kale on hand, you can easily substitute it with spinach or Swiss chard. Just add the greens at the end of cooking since they wilt down quickly!
