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Tuscan Chickpea Soup

Home cook, taken with iPhone 14. Close-up slight angle of comforting Tuscan Chickpea Soup on white plate. Hearty comforting --ar 4:3 --style raw --s 245
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Hearty and flavorful, Tuscan Chickpea Soup blends creamy chickpeas with savory herbs and vegetables for a comforting Italian-inspired meal.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 can (15 oz) diced tomatoes
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 4 cups vegetable broth
  • 1 cup kale, chopped
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery; sauté until softened, about 5 minutes.
  2. Add dried rosemary and thyme; stir for 1 minute until fragrant.
  3. Pour in diced tomatoes (with juices) and chickpeas. Stir to combine.
  4. Add vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes.
  5. Add chopped kale and cook for an additional 5 minutes until kale is tender.
  6. Season with salt and black pepper to taste.
  7. Serve hot, garnished with fresh parsley.

Notes

For extra richness, drizzle a little good-quality olive oil over each serving or add a sprinkle of grated Parmesan cheese if not vegan.

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