Creamy Tuscan Chickpea Soup Recipe

Introduction

This Creamy Tuscan Chickpea Soup is a comforting and flavorful dish perfect for any season. Packed with hearty vegetables, creamy coconut, and vibrant sundried tomatoes, it offers a delicious twist on a classic recipe. It’s easy to make and ideal for a nourishing lunch or dinner.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 medium carrots, diced
• 3-4 celery stalks, diced
• 2 large garlic cloves, finely chopped
• ½ tablespoon Italian seasoning
• ¼ teaspoon red chili flakes
• 2 tablespoons tomato paste
• 2 cans (14 oz / 400 g) chickpeas, drained and rinsed
• ½ lb (225 g) potatoes, peeled and cubed
• 5 cups (1.25 liter) vegetable stock
• 1 cup (250 ml) coconut cream
• ½ 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.
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 until smooth, then return it to the pot.
5. Step 5: Stir in the coconut cream, sundried tomatoes, and black kale. Simmer for another 3-5 minutes or until the kale is wilted.
6. Step 6: Adjust the seasoning with salt and freshly ground black pepper to taste. Serve hot with crusty bread.

Tips & Variations

• Use regular cream or cashew cream instead of coconut cream for a different creamy texture and flavor.
• Add a squeeze of lemon juice before serving to brighten the flavors.
• Swap black kale for spinach or Swiss chard if preferred.
• For extra protein, stir in cooked sausage or grilled chicken.

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 until warmed through. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but dried chickpeas need to be soaked overnight and cooked separately until tender before adding to the soup.

Is this soup suitable for a vegan diet?

Yes, this recipe is naturally vegan as it uses coconut cream instead of dairy and vegetable stock.

Creamy Tuscan Chickpea Soup Recipe

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★★★★★

4.8 from 86 reviews

This Creamy Tuscan Chickpea Soup is a hearty and flavorful plant-based dish featuring tender chickpeas, tender potatoes, and nutrient-rich black kale in a luscious coconut cream broth. Infused with Italian seasoning and a hint of spice from red chili flakes, this rustic soup is perfect for a comforting meal served with crusty bread.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4–6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Tuscan
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables

• 1 medium onion, diced
• 2 medium carrots, diced
• 3–4 celery stalks, diced
• 2 large garlic cloves, finely chopped
• ½ lb (225 g) potatoes, peeled and cubed
• ½ cup (30 g) sundried tomatoes
• 2 cups (75 g) black kale (cavolo nero)

Pantry Items & Seasonings

• 1 tablespoon olive oil
• ½ tablespoon Italian seasoning
• ¼ teaspoon red chili flakes
• 2 tablespoons tomato paste
• 2 cans (14 oz / 400 g each) chickpeas, drained and rinsed
• 5 cups (1.25 liters) vegetable stock
• 1 cup (250 ml) coconut cream
• Salt and freshly ground black pepper to taste

Instructions

1. Sauté Vegetables: 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 are softened and the onion becomes translucent, developing a flavorful base for the soup.
2. Add Aromatics and Seasoning: Stir in the finely chopped garlic, Italian seasoning, and red chili flakes. Cook for another minute to release their fragrant aromas and deepen the overall flavor of the soup.
3. Add Tomato Paste and Main Ingredients: Mix in the tomato paste thoroughly, then add the drained chickpeas, cubed potatoes, and vegetable stock. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 10-15 minutes until the potatoes are tender and the flavors meld beautifully.
4. Optional Blending: For a creamier texture, carefully remove a portion of the soup and blend until smooth. Return the blended portion to the pot and stir well to combine. This step helps thicken the soup and enhance its creaminess without the use of dairy.
5. Add Coconut Cream, Sundried Tomatoes, and Kale: Stir in the coconut cream, sundried tomatoes, and black kale. Allow the soup to simmer for an additional 3-5 minutes until the kale softens and wilts, adding vibrant color and nutrition.
6. Season and Serve: Adjust the seasonings with salt and freshly ground black pepper according to your taste. Serve the hot soup immediately, ideally with a slice of crusty bread for dipping and savoring every spoonful.

Notes

• For a thicker soup, blend more of the soup before adding the kale.
• You can substitute coconut cream with heavy cream or cashew cream for different flavors.
• Adjust red chili flakes to control the heat level according to your preference.
• This soup can be refrigerated for up to 3 days and freezes well for up to 1 month.
• Use fresh kale if black kale is unavailable; remove tough stems before adding.

Keywords: Tuscan chickpea soup, creamy chickpea soup, vegan Tuscan soup, coconut cream soup, vegetable soup, plant-based soup