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Tuscan Chickpea Soup

Tuscan chickpea soup with a garlic-rosemary broth, fire-roasted tomatoes, and tender chickpeas. Blend about a third for a naturally thick texture, then wilt in kale and finish with lemon, olive oil, and parmesan.
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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: 290
Ingredients Equipment Method Notes

Ingredients
  

Chickpeas
  • 2 can (15 oz) chickpeas drained
Kale
  • 4 cup kale chopped
Onion
  • 1 onion diced
Garlic
  • 6 clove garlic minced
Fire-roasted diced tomatoes
  • 1 can (14 oz) fire-roasted diced tomatoes
Vegetable broth
  • 6 cup vegetable broth
Olive oil
  • 2 tbsp olive oil plus more for serving
Fresh rosemary
  • 2 sprig fresh rosemary
Italian seasoning
  • 1 tsp Italian seasoning
Red pepper flakes
  • 0.5 tsp red pepper flakes
Parmesan rind
  • 1 parmesan rind optional
Serving toppings
  • 1 parmesan for serving
  • 1 lemon for serving
  • 1 salt to taste
  • 1 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat the olive oil in a large pot over medium heat. Sauté the onion for 5 minutes, stirring until softened and slightly translucent.
  2. Add the garlic and red pepper flakes to the pot. Cook for 2 minutes, stirring constantly, until fragrant.
Simmer the soup
  1. Add the chickpeas, fire-roasted diced tomatoes, vegetable broth, rosemary, Italian seasoning, and parmesan rind. Bring to a boil, then keep the ingredients moving as they heat through.
  2. Reduce to a simmer and cook for 20 minutes. Remove the rosemary and parmesan rind after simmering.
  3. Mash or blend about a third of the chickpeas for a thicker consistency. Stop once the soup looks creamy but still has chunks.
Finish with kale and seasoning
  1. Add the kale to the pot. Cook for 5 minutes, stirring until wilted and tender.
  2. Season the soup with salt and pepper, and squeeze in lemon to taste. Drizzle with olive oil and top with parmesan before serving.

Notes

Pro tip: blend only about a third so the soup stays hearty with chickpea texture. Store leftovers in the refrigerator for up to 4 days; reheat gently on the stove. Freezing is okay for up to 2 months, though kale may soften further. For a dairy-free option, skip the parmesan rind and finish with lemon zest and extra olive oil.