Tuscan Chickpea Soup
A comforting and flavorful Tuscan Chickpea Soup, packed with nutrition and easy to prepare, perfect for chilly evenings.
Ingredients
Vegetable Base
- 1 can 1 can of chickpeas (15 oz), rinsed and drained
- 1 medium 1 medium onion, chopped
- 2 cloves 2 cloves of garlic, minced
- 2 2 carrots, diced
- 2 stalks 2 celery stalks, diced
- 1 can 1 can of diced tomatoes (14.5 oz)
- 4 cups 4 cups vegetable broth
Herbs and Seasonings
- 1 teaspoon 1 teaspoon dried oregano
- 0.5 teaspoon ½ teaspoon dried thyme
- 1 leaf 1 bay leaf
- Salt and pepper, to taste
Greens
- 2 cups 2 cups fresh spinach or kale Substitute as per availability or preference.
Optional Garnishes
- Olive oil for drizzling
- Fresh herbs for garnish
Instructions
Preparation
- In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5 minutes until the onions are translucent.
- Stir in the minced garlic, oregano, thyme, salt, and pepper. Cook for an additional 2 minutes until fragrant.
Cooking
- Add the diced tomatoes, chickpeas, and vegetable broth to the pot. Bring the mixture to a boil.
- Add the bay leaf, reduce the heat, and let the soup simmer for about 20 minutes.
- Stir in the fresh spinach or kale and cook for another 5 minutes until the greens are wilted.
- Taste the soup and adjust seasoning if necessary. Remove the bay leaf before serving.
Serving
- Ladle the soup into bowls, drizzle with olive oil, and garnish with fresh herbs if desired.
Notes
For a thicker soup, blend half of it and stir back into the pot. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Thaw and reheat as needed.