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Tuscan Chickpea Soup

Tuscan chickpea soup with a golden garlic-rosemary broth, fire-roasted tomatoes, and tender kale. Blended chickpeas create a thicker, comforting texture in under an hour.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Tuscan chickpea soup base
  • 2 can (15 oz) chickpeas drained
  • 4 cup kale chopped
  • 1 onion diced
  • 6 clove garlic minced
  • 1 can (14 oz) fire-roasted diced tomatoes
  • 6 cup vegetable broth
  • 2 tbsp olive oil
  • 2 fresh rosemary sprigs
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 1 parmesan rind optional
  • 0.25 olive oil for serving
  • 2 tbsp parmesan for serving
  • 0.25 lemon for serving
  • 0.5 tsp salt to taste
  • 0.5 tsp black pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat 2 tablespoons olive oil in a large pot over medium heat. Sauté the diced onion for 5 minutes, stirring, until softened and lightly translucent.
  2. Add the minced garlic and red pepper flakes. Cook for 2 minutes, stirring, until fragrant without browning.
Simmer the soup
  1. Add the drained chickpeas, fire-roasted diced tomatoes, vegetable broth, rosemary sprigs, Italian seasoning, and the parmesan rind (if using). Bring the mixture to a boil, then keep it hot and active.
  2. Reduce to a simmer and cook for 20 minutes. Remove the rosemary sprigs and parmesan rind after simmering.
  3. Mash or blend about a third of the chickpeas for a thicker consistency. Keep the rest whole for texture.
Finish with kale and season
  1. Add the chopped kale to the pot. Cook for 5 minutes until wilted and tender.
  2. Season with salt, black pepper, and lemon to taste. Drizzle with olive oil and top with parmesan before serving.

Notes

Pro tip: blending only about a third of the chickpeas keeps a creamy body while preserving hearty texture. Refrigerate leftovers up to 4 days; reheat gently on the stove. Freeze yes—cool completely, then freeze up to 2 months; thaw and reheat, adding a splash of broth if needed. For a dairy-free option, omit the parmesan rind and finish with olive oil plus an extra squeeze of lemon.