I still remember the exact moment when Tuscan Chickpea Soup became a staple in my kitchen rotation. It was a chilly autumn evening, and I craved something hearty yet simple to warm my soul. I found an old family recipe tucked away, a rustic Italian soup featuring cannellini beans and fragrant rosemary. Pulling it out of the oven that night, the kitchen filled with rich garlicky aromas, and that’s when I knew this Tuscan Chickpea Soup was special. It was like a cozy hug in a bowl—comforting, nourishing, and filled with wholesome ingredients I could feel good about serving.
Since then, Tuscan Chickpea Soup has been my go-to weeknight supper, a recipe that fits perfectly into my baking life. It’s not just about the final delicious bite; it’s the entire process—the chopping, stirring, and watching the soup thicken—that brings me joy. I love how accessible this soup is, making it perfect for bakers and cooks of all experience levels. There’s nothing fancy or intimidating, just straightforward ingredients and simple steps leading to a crowd-pleasing, rustic Italian soup everyone raves about.
If you’re someone who loves cooking dishes that feel classic and nourishing, this Tuscan Chickpea Soup belongs in your recipe collection. I invite you to gather your ingredients, roll up your sleeves, and enjoy making a dish that’s become a family favorite around here. Whether you’re serving it for a casual dinner or a welcoming meal for friends, this soup will never disappoint. Let’s get cooking together—I promise you’ll love the warmth and flavor of this Italian chickpea soup as much as I do.
What You’ll Need for This Tuscan Chickpea Soup:
- 2 tablespoons olive oil – Adds richness and that lovely Mediterranean touch. If you don’t have olive oil, a mild vegetable oil works too, but olive oil is best for that authentic flavor.
- 1 large onion, finely chopped – You can swap yellow onions for sweet onions or shallots, and it’ll still taste great.
- 3 cloves garlic, minced – Garlic and rosemary soup just wouldn’t be the same without garlic! Use more or less to taste.
- 2 sprigs fresh rosemary – If fresh rosemary isn’t available, 1 teaspoon dried rosemary will do nicely.
- 2 cans (15 oz each) cannellini beans, drained and rinsed – You can substitute with great northern beans or other white beans if needed. These are easy to find in most supermarkets.
- 4 cups vegetable broth – I love using a low-sodium broth so I can control the saltiness in the soup.
- 1 cup diced tomatoes (canned or fresh) – If fresh tomatoes aren’t in season, canned work wonderfully here.
- 1 teaspoon dried thyme – Adds an earthy depth; you can swap with Italian seasoning if you like a more herbaceous finish.
- Salt and black pepper to taste – I tend to start light and adjust as I go.
- 1 small carrot, diced – Adds a bit of sweetness and color, but optional if you want to keep it really simple.
- 1 celery stalk, diced – For that classic rustic Italian soup base flavor.
This Tuscan Chickpea Soup uses simple ingredients because great baking should be easy to start and fun to finish. The key is freshness where you can, but pantry staples are what make this recipe accessible and budget-friendly. I always add a bit extra garlic when I make it, personally. It just brings out the flavors so beautifully.
For a quick prep tip, chop the onion, carrot, and celery ahead of time—or grab a pre-chopped mirepoix mix if you’re in a rush. This soup comes together quickly once you start cooking, so having ingredients ready saves you precious time. I also store my dried herbs in airtight jars away from light to keep them fragrant and potent until they’re ready for the pot.
How to Make This Tuscan Chickpea Soup:
- Warm the olive oil in a large pot over medium heat. This step sets the stage for your Tuscan Chickpea Soup. Once the oil is shimmering, add your chopped onions along with the diced carrot and celery. Stir occasionally, cooking for about 6-7 minutes until the vegetables soften and the onion turns translucent. Your kitchen will start to smell wonderfully aromatic—this is where the rustic charm of the Tuscan bean stew begins.
- Add the minced garlic and rosemary sprigs. This is the step where a gentle hand makes all the difference with your Tuscan Chickpea Soup. Garlic can burn quickly, so stir it in and cook just for about 1 minute until fragrant. The rosemary releases its piney, herbal notes that make this garlic and rosemary soup so special.
- Pour in the vegetable broth, diced tomatoes, and dried thyme. Bring the whole mixture to a gentle boil. Then reduce the heat, cover, and let it simmer for about 15 minutes. From start to finish, this Tuscan Chickpea Soup takes about 45 minutes, which is perfect for a relaxed cooking evening.
- Stir in the drained cannellini beans. While your soup simmers, you can tidy up your kitchen or enjoy a cup of tea. When you add the beans, continue to simmer for another 10 minutes uncovered, allowing the flavors to marry and the soup to thicken slightly.
- Remove the rosemary sprigs, then season with salt and black pepper to taste. If your Tuscan Chickpea Soup looks thick and hearty, you’re on track! If it seems too thick, add a little extra broth or water until the consistency suits your preference.
- Optional: For a creamier texture, use an immersion blender to lightly puree half of the soup right in the pot. This makes the soup feel rustic yet smooth, balancing the beans and broth beautifully.
- Serve hot and enjoy! Your kitchen will smell heavenly when this Tuscan Chickpea Soup is ready to be ladled into bowls.
Tips from many times making this Italian chickpea soup: don’t rush the simmer, let the herbs infuse gently; and taste often to adjust seasoning. You can find variations like this Slow Cooker Tuscan Bean Soup | Hello Veggie, which is great for hands-off cooking days. For another delicious hearty soup, I often turn to vegetable soup ideas from my own collection.
Serving Your Tuscan Chickpea Soup:
This Tuscan Chickpea Soup really shines when served with crusty bread or garlic toast for dipping. I like to sprinkle a little grated Parmesan or some freshly chopped parsley to brighten the flavors and make it even more inviting.
My favorite way to enjoy this rustic Italian soup is on a quiet afternoon with loved ones, paired with a simple green salad or roasted vegetables. It’s excellent comfort food for cooler months but also a light, satisfying meal any time. For casual weeknight dinners or cozy weekend lunches, this soup fits perfectly.
Leftovers? They taste even better the next day! You can reheat the soup gently on the stove or in the microwave. I’ve also turned leftover Tuscan chickpea soup into a warm grain bowl by adding cooked quinoa or farro and topping it with a drizzle of olive oil and fresh herbs.
Seasonally, I’ve added chopped kale or spinach for a fresh green twist. Comforting Tuscan white bean chickpea soup ideas like those from Orchids + Sweet Tea inspired me to try different beans and leafy greens for variety.
Friends and family always ask for this garlic and rosemary soup at gatherings, and it rarely lasts long. If you’re looking for pairing inspiration, check out my roasted cauliflower curry soup recipe or my hearty chicken noodle soup for some savory alternatives.
Common Questions About This Tuscan Chickpea Soup:
Can I make this Tuscan Chickpea Soup ahead of time?
Absolutely! I often prepare it a day ahead because the flavors deepen beautifully overnight. Just store it in an airtight container in the fridge, then reheat gently before serving.
What’s a good substitute for cannellini beans in this Tuscan Chickpea Soup?
Great northern beans or navy beans work well as easy substitutes. Even chickpeas themselves can be used if you want a slightly different texture.
How can I adjust this Tuscan Chickpea Soup for different pan sizes?
If your pot is smaller, reduce the ingredient amounts by half and adjust cooking times slightly. For larger pots, feel free to scale up; the slow simmer helps all ingredients meld perfectly.
Can I use dried beans instead of canned for this Tuscan bean stew?
Yes, but remember to soak dried beans overnight and cook them before adding them to the soup. It adds extra time but can make the soup taste even fresher.
Is this Tuscan Chickpea Soup gluten-free?
Yes! All the main ingredients are naturally gluten-free. Just check your broth if buying pre-made to ensure it has no gluten-containing additives.
What if I don’t have fresh rosemary?
Use dried rosemary in smaller amounts—about one-third the amount fresh—and add it earlier with the broth so it softens as the soup simmers.
How can I make this garlic and rosemary soup vegan?
It’s already vegan if you use vegetable broth and omit any cheese toppings. I love this version because it’s hearty and satisfying without animal products.
If you’re curious for more hearty soup ideas, you might enjoy my vegetable soup or roasted cauliflower curry soup recipes. They’re favorites for meal prep and weeknight dinners.
Final Thoughts on This Tuscan Chickpea Soup:
Tuscan Chickpea Soup has earned a special place in my recipe box because it’s a dependable, nourishing dish that fills both the kitchen and the heart with warmth. Whether you’re new to cooking or have years of experience, this soup offers that wonderful balance between rustic simplicity and comforting depth. It’s a crowd-pleaser in my family and a recipe I return to again and again.
My Top Tips for This Tuscan Chickpea Soup:
- Take your time sautéing the vegetables for the fullest flavor.
- Use fresh herbs when you can, but dried herbs are a great backup.
- Don’t be afraid to adjust the thickness by adding broth or blending part of the soup.
For variety, I love these delicious variations:
- Adding a handful of kale or spinach for a green boost.
- Tossing in some spicy red pepper flakes for a gentle kick.
- Swapping cannellini beans for chickpeas to switch up the texture.
The version with extra garlic and rosemary is the one most requested at my family dinners. I hope you feel encouraged to make this Tuscan Chickpea Soup your own, adjusting ingredients and seasonings to what suits you best.
I can’t wait for you to experience the joy of pulling this Tuscan Chickpea Soup together in your kitchen and sharing it with those you care about. Happy cooking, friends! For more hearty soup ideas, be sure to visit my favorites like chicken noodle soup for comforting meals anytime.
For more inspiration on rustic Italian soups, check out the Slow Cooker Tuscan Bean Soup | Hello Veggie, Tuscan Stewed Beans – Rainbow Plant Life, and Comforting Tuscan White Bean Chickpea Soup | Orchids + Sweet Tea. If you love hearty soup ideas, my own vegetable soup delicious hearty, roasted cauliflower curry soup, and chicken noodle soup hearty comfort food recipes are worth a try!
Tuscan Chickpea Soup
A hearty and comforting Tuscan chickpea soup packed with Mediterranean flavors, perfect for a nourishing and wholesome meal any day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 (15 oz) can chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 (14 oz) can diced tomatoes
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 cups fresh spinach, roughly chopped
- Grated Parmesan cheese, for serving (optional)
- Crusty bread, for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; sauté until softened, about 5-7 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in chickpeas, diced tomatoes, vegetable broth, dried rosemary, thyme, and bay leaf. Bring to a boil.
- Reduce heat and let simmer uncovered for 20-25 minutes to blend flavors.
- Remove bay leaf, then stir in fresh spinach and cook until wilted, about 2-3 minutes.
- Season with salt and pepper to taste.
- Ladle soup into bowls, garnish with grated Parmesan cheese if desired, and serve with crusty bread.
Notes
For a creamier texture, blend half of the soup before adding the spinach. Serve with a drizzle of good quality olive oil or a sprinkle of crushed red pepper for extra flavor.