Creamy Tuscan Chickpea Soup Recipe

Introduction

This Creamy Tuscan Chickpea Soup is a comforting and nourishing meal perfect for any day of the week. Packed with hearty vegetables, chickpeas, and a rich coconut cream base, it’s both flavorful and satisfying. Its subtle spice and tender kale make it a delightful twist on traditional Tuscan flavors.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 medium carrots, diced
• 3-4 celery stalks, diced
• 2 large garlic cloves, finely chopped
• 1/2 tablespoon Italian seasoning
• 1/4 teaspoon red chili flakes
• 2 tablespoons tomato paste
• 2 cans (14 oz / 400 g) chickpeas, drained and rinsed
• 1/2 lb (225 g) potatoes, peeled and cubed
• 5 cups (1.25 liter) vegetable stock
• 1 cup (250 ml) coconut cream
• 1/2 cup (30 g) sundried tomatoes
• 2 cups (75 g) black kale (cavolo nero)
• Salt and freshly ground black pepper to taste

Instructions

1. Step 1: 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.
2. Step 2: Add the garlic, Italian seasoning, and red chili flakes, and cook for another minute to release their aromas.
3. Step 3: Stir in the tomato paste, 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.
4. Step 4: For a creamier texture, remove a portion of the soup and blend it until smooth, then return it to the pot and stir well.
5. Step 5: Stir in the coconut cream, sundried tomatoes, and black kale. Simmer for another 3-5 minutes until the kale is wilted and tender.
6. Step 6: Adjust seasoning with salt and freshly ground black pepper to taste. Serve hot with your favorite crusty bread.

Tips & Variations

• For added depth, try roasting the vegetables before cooking them in the pot.
• Use light coconut milk if you prefer a less rich soup.
• Add a splash of lemon juice before serving to brighten the flavors.
• Swap black kale with spinach or Swiss chard if preferred.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable stock or water if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned kale or frozen kale for this soup?

Frozen kale works well and can be substituted directly, though fresh kale offers the best texture. Canned kale is generally not recommended as it can be too soft and salty.

Is this soup vegan and gluten-free?

Yes, this recipe is naturally vegan and gluten-free. Just ensure your vegetable stock is gluten-free if you have dietary restrictions.

Creamy Tuscan Chickpea Soup Recipe

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★★★★★

4.8 from 109 reviews

This Creamy Tuscan Chickpea Soup is a hearty and comforting dish made with chickpeas, potatoes, sundried tomatoes, and black kale in a flavorful vegetable broth enriched with coconut cream. Its creamy texture and Mediterranean flavors make it perfect for a satisfying lunch or dinner, served best with crusty bread.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Tuscan, Italian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 medium onion, diced
• 2 medium carrots, diced
• 3–4 celery stalks, diced
• 2 large garlic cloves, finely chopped
• 1/2 lb (225 g) potatoes, peeled and cubed
• 2 cups (75 g) black kale (cavolo nero)
• 1/2 cup (30 g) sundried tomatoes

Seasonings and Condiments

• 1 tablespoon olive oil
• 1/2 tablespoon Italian seasoning
• 1/4 teaspoon red chili flakes
• 2 tablespoons tomato paste
• Salt and freshly ground black pepper to taste

Proteins and Liquids

• 2 cans (14 oz / 400 g each) chickpeas, drained and rinsed
• 5 cups (1.25 liter) vegetable stock
• 1 cup (250 ml) coconut cream

Instructions

1. Prepare the Base: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until the vegetables soften and the onion becomes translucent.
2. Add Aromatics and Spices: Stir in the finely chopped garlic, Italian seasoning, and red chili flakes. Cook for an additional minute to release their flavors.
3. Combine Main Ingredients: Mix in the tomato paste, then add the drained chickpeas, peeled and cubed potatoes, and vegetable stock. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes or until the potatoes are tender.
4. Blend for Creaminess: For a creamier texture, remove a portion of the soup, blend it until smooth, and return it to the pot, stirring well to combine.
5. Add Final Ingredients: Stir in the coconut cream, sundried tomatoes, and black kale. Simmer for another 3-5 minutes until the kale is wilted and tender.
6. Season and Serve: Adjust salt and freshly ground black pepper to taste. Serve the soup hot, ideally with a chunk of your favorite crusty bread.

Notes

• You can substitute black kale with other kale varieties or spinach if unavailable.
• Blending part of the soup creates a creamier texture without needing dairy.
• Adjust red chili flakes according to preferred spice level.
• Use homemade vegetable stock for enhanced flavor if possible.
• This soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 2 months.

Keywords: Tuscan chickpea soup, creamy chickpea soup, vegan soup, Italian soup, coconut cream soup, kale soup, vegetarian, healthy soup