This warm Tuscan Chickpea Soup is packed with hearty veggies and flavorful spices. It’s simple to make and perfect for cozy dinners! Just think of it as a hug in a bowl!
I’m a big fan of how quickly it comes together. I throw everything in a pot, let it simmer, and before I know it, I have a delicious meal ready to enjoy. Plus, it’s super healthy!
Key Ingredients & Substitutions
Olive Oil: A staple for flavoring. You can swap it for avocado oil if you prefer a mild taste or need a higher smoke point for cooking.
Chickpeas: These provide protein and heartiness. If canned isn’t available, dried chickpeas work too – just soak them overnight and cook until tender. A great alternative is cannellini beans for a slightly different texture.
Vegetable Broth: For added flavor, homemade broth is fantastic if you have the time! If not, low-sodium store-bought works just fine. In a pinch, water can be used but will result in a milder taste.
Spinach: Fresh spinach is ideal for this recipe. If it’s not available, kale or Swiss chard can also fit well; just adjust cooking time accordingly.
Parmesan Cheese: If you’re looking for a dairy-free option, nutritional yeast adds a cheesy flavor. Otherwise, pecorino or any hard cheese you like can be a great substitute!
How Do I Achieve a Creamy Texture in My Soup?
Getting that creamy texture can really elevate your Tuscan Chickpea Soup. The key is to blend part of the soup. Here’s how:
- After simmering, take out a good portion of the soup (about half) and blend it until smooth. This gives the soup a thick consistency while keeping some chickpeas intact for texture.
- If you have an immersion blender, it’s super easy! Just stick it right into the pot and blend to your desired texture.
- Remember, don’t rush this step! Allowing the soup to simmer lets flavors meld, so take your time.
Enjoy crafting a delicious and comforting Tuscan Chickpea Soup that everyone will love!
How to Make Tuscan Chickpea Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 (14 oz) can diced tomatoes
- 2 (15 oz) cans chickpeas, drained and rinsed
- 4 cups vegetable broth
Herbs and Spices:
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
Finishing Touches:
- 2 cups fresh spinach leaves
- 1/4 cup grated Parmesan cheese, plus extra for serving
- Crusty bread, for serving
How Much Time Will You Need?
This Tuscan Chickpea Soup takes about 10 minutes to prep and 30 minutes to cook, totaling around 40 minutes. It’s a quick and easy meal, perfect for busy weeknights.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Begin by heating the olive oil in a large pot over medium heat. Add the chopped onion, diced carrot, and diced celery. Sauté these for about 5 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
2. Add Garlic:
Once the vegetables are tender, add the minced garlic to the pot. Cook for another minute, stirring, until the garlic becomes fragrant. This step really enhances the flavor of your soup!
3. Combine the Main Ingredients:
Next, stir in the diced tomatoes (with their juices), chickpeas, vegetable broth, dried oregano, dried thyme, smoked paprika, salt, and pepper. Mix it all together well.
4. Simmer the Soup:
Bring the soup to a boil, then reduce the heat to let it simmer gently. Keep it uncovered and allow it to cook for about 20 minutes so all the flavors can blend together beautifully.
5. Blend for Creaminess:
After 20 minutes, it’s time to make it creamy! Use an immersion blender to partially blend the soup right in the pot, leaving some chickpeas whole for texture. If you don’t have an immersion blender, carefully transfer half of the soup to a blender, puree it, and return it to the pot.
6. Add Spinach:
Now, stir in the fresh spinach leaves. Let the soup simmer for another 2–3 minutes until the spinach is wilted and vibrant.
7. Incorporate Parmesan:
Remove the pot from heat and stir in the grated Parmesan cheese until it’s melted and well combined. This adds a delicious creaminess to the soup!
8. Serve and Enjoy:
Finally, ladle the soup into bowls. Top with extra grated Parmesan and a sprinkle of freshly ground black pepper to taste. Serve hot alongside some crusty bread for dipping. Enjoy your warm and hearty Tuscan Chickpea Soup!
Can I Use Canned Chickpeas Instead of Dried?
Absolutely! Canned chickpeas are perfect for this recipe as they are already cooked and ready to use. Just make sure to drain and rinse them before adding them to the soup to remove excess sodium.
What Can I Substitute for Parmesan Cheese?
If you’re looking for a dairy-free option, nutritional yeast is a great substitute that gives a cheesy flavor. Alternatively, you can use pecorino cheese or any other hard cheese you enjoy!
Can I Make This Soup Ahead of Time?
Yes, this soup stores well! You can prepare it in advance and refrigerate it for up to 3 days. Just remember to reheat it gently on the stove. If the soup thickens too much, you can add a splash of vegetable broth to thin it out when reheating.
How Can I Add More Flavor to the Soup?
For extra flavor, consider adding a bay leaf during simmering or a dash of red pepper flakes for some heat. Fresh herbs like parsley or basil can also be stirred in just before serving for a fragrant touch!
