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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.

Ingredients

Scale

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

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