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Tuscan Chickpea Soup

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A hearty and comforting Tuscan Chickpea Soup made with tender chickpeas, fresh herbs, and savory vegetables, perfect for a wholesome Italian-inspired meal.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 (14 oz) can diced tomatoes
  • 3 cups cooked chickpeas (or 1 can, drained and rinsed)
  • 4 cups vegetable broth
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 2 cups fresh spinach or kale, chopped
  • Freshly grated Parmesan cheese, for serving (optional)
  • Crusty bread, for serving (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; cook until softened, about 5-7 minutes.
  2. Add minced garlic and cook for another minute until fragrant.
  3. Stir in diced tomatoes, cooked chickpeas, vegetable broth, rosemary, thyme, and bay leaf.
  4. Bring the soup to a boil, then reduce heat and let it simmer for 20 minutes to blend flavors.
  5. Remove the bay leaf; season with salt and pepper to taste.
  6. Stir in chopped spinach or kale and cook until wilted, about 2-3 minutes.
  7. Ladle the soup into bowls, sprinkle with Parmesan cheese if desired, and serve with crusty bread.

Notes

For a creamier texture, blend half of the soup before adding the greens. This soup pairs wonderfully with a drizzle of extra virgin olive oil and crusty Italian bread.

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