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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.

Ingredients

Scale

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

Find it online: https://freshrecipehub.com/creamy-tuscan-chickpea-soup-recipe/