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Creamy Tuscan Chickpea Soup Recipe

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4.1 from 64 reviews

A creamy and flavorful Tuscan Chickpea Soup that combines hearty chickpeas with sundried tomatoes, coconut milk, and fresh spinach. This comforting soup is easy to prepare and perfect for a nourishing weeknight meal.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Soup Base

  • 1 tablespoon olive oil
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 2 tablespoons tomato paste
  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 3-4 cups low sodium vegetable broth

Additional Flavorings

  • 1/3 cup sundried tomatoes in oil, chopped
  • Juice of 1/2 lemon
  • 1 cup full-fat coconut milk from a can (or 1/2 cup heavy cream, non-dairy options available)
  • 2-3 cups fresh spinach
  • Salt and black pepper to taste

Garnish

  • Fresh basil leaves

Instructions

  1. Sauté aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic, dried oregano, and red pepper flakes, and cook for another 1-2 minutes until fragrant.
  2. Add chickpeas and broth: Stir in the chickpeas and tomato paste. Pour in the vegetable broth and give it a good stir. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 15 minutes to meld flavors.
  3. Blend part of the soup: Using an immersion blender or transferring to a regular blender, carefully blend about half of the soup until smooth and creamy. This thickens the soup while retaining some chickpeas for texture.
  4. Finish the soup: Stir in the chopped sundried tomatoes, lemon juice, coconut milk, and fresh spinach. Simmer for an additional 5-10 minutes until the spinach wilts and flavors are well combined. Season with salt and black pepper to taste.
  5. Serve and garnish: Ladle the Tuscan Chickpea Soup into bowls and garnish with fresh basil leaves. Serve warm, optionally with toasted bread on the side.

Notes

  • Adjust the amount of red pepper flakes to control the spiciness of the soup.
  • For a richer flavor, substitute coconut milk with heavy cream or a non-dairy cream alternative.
  • Sundried tomatoes in oil add depth; if using dry ones, rehydrate in warm water before chopping.
  • Use an immersion blender for easy blending directly in the pot.
  • Serve with crusty bread or a light salad for a complete meal.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Tuscan, Italian
  • Diet: Vegetarian

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