Print

Tuscan Chickpea Soup

Freshly prepared Tuscan Chickpea Soup in rustic bowl
Print Recipe

A hearty and comforting Tuscan chickpea soup packed with Mediterranean flavors, perfect for a nourishing and wholesome meal any day.

Ingredients

Scale
  • 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

  1. Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; sauté until softened, about 5-7 minutes.
  2. Add minced garlic and cook for 1 minute until fragrant.
  3. Stir in chickpeas, diced tomatoes, vegetable broth, dried rosemary, thyme, and bay leaf. Bring to a boil.
  4. Reduce heat and let simmer uncovered for 20-25 minutes to blend flavors.
  5. Remove bay leaf, then stir in fresh spinach and cook until wilted, about 2-3 minutes.
  6. Season with salt and pepper to taste.
  7. 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.

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