Go Back

Tuscan Chickpea Soup

Tuscan chickpea soup with a golden, garlic-and-rosemary broth, tender chickpeas, and wilted kale. You’ll simmer for a creamy texture by mashing about a third of the chickpeas for a thick, hearty bowl.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Chickpeas
  • 2 can (15 oz) chickpeas drained
Kale
  • 4 cup kale chopped
Onion
  • 1 onion diced
Garlic
  • 6 garlic cloves, minced
Fire-roasted diced tomatoes
  • 1 can (14 oz) fire-roasted diced tomatoes
Vegetable broth
  • 6 cup vegetable broth
Olive oil
  • 2 tbsp olive oil plus extra for serving
Fresh rosemary
  • 2 fresh rosemary sprigs
Italian seasoning
  • 1 tsp Italian seasoning
Red pepper flakes
  • 0.5 tsp red pepper flakes
Parmesan rind
  • 1 parmesan rind optional
Parmesan
  • 0.25 cup parmesan for serving, shaved
Lemon
  • 1 lemon for serving
Salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the base
  1. Heat 2 tbsp olive oil in a large pot over medium heat. Sauté the diced onion for 5 minutes, stirring occasionally, until softened.
  2. Add the minced garlic and red pepper flakes to the pot. Cook for 2 minutes, stirring constantly, until fragrant.
Simmer the soup
  1. Add the drained chickpeas, fire-roasted diced tomatoes, vegetable broth, fresh rosemary, Italian seasoning, and parmesan rind (if using). Bring to a boil, then keep the bubbles lively.
  2. Reduce to a simmer and cook for 20 minutes. Remove the rosemary sprigs and the parmesan rind after simmering.
  3. Mash or blend about a third of the chickpeas in the pot for a thicker consistency. Stir to distribute the creamy bits.
Finish with kale and serve
  1. Add the chopped kale to the pot. Cook for 5 minutes, stirring as it wilts.
  2. Season with salt and pepper to taste and add lemon juice to brighten the soup. Drizzle with olive oil and top with parmesan before serving.

Notes

For extra body, mash the chickpeas directly in the pot so the starchy pieces thicken the broth. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove. Freezing is yes, though kale can soften further after thawing. For a dairy-free option, skip the parmesan rind and serve with lemon and a sprinkle of nutritional yeast instead of parmesan.