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Tuscan Chickpea Soup

Tuscan chickpea soup with a golden garlic-rosemary broth, fire-roasted tomatoes, and tender chickpeas. A quick mash/blend step makes it thick and comforting, finished with wilted kale and bright lemon.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Base vegetables and aromatics
  • 1 onion diced
  • 6 cloves garlic minced
  • 2 tbsp olive oil
  • 2 sprigs fresh rosemary optional to remove after simmering
  • 0.5 tsp red pepper flakes
Legumes and soup ingredients
  • 2 can (15 oz) chickpeas drained
  • 1 can (14 oz) fire-roasted diced tomatoes
  • 6 cup vegetable broth
  • 1 tsp Italian seasoning
  • 1 parmesan rind (optional)
Greens and finishing
  • 4 cup kale chopped
  • 1 Olive oil for serving
  • 1 parmesan for serving
  • 1 lemon for serving
  • 0.25 tsp Salt and pepper to taste to season

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat the olive oil in a large pot over medium heat, then sauté the diced onion for 5 minutes until softened and slightly translucent.
  2. Add the minced garlic and red pepper flakes and cook for 2 minutes, stirring, until fragrant but not browned.
Build the soup and simmer
  1. Add the drained chickpeas, fire-roasted diced tomatoes, vegetable broth, rosemary, Italian seasoning, and the optional parmesan rind, then bring to a boil.
  2. Simmer for 20 minutes, then remove the rosemary and parmesan rind.
Thicken, then add kale
  1. Mash or blend about a third of the chickpeas for a thicker consistency, then return them to the pot.
  2. Add the chopped kale and cook for 5 minutes until wilted.
Season and serve
  1. Season with salt and pepper to taste, then squeeze in lemon for brightness.
  2. Drizzle with olive oil and top with parmesan before serving.

Notes

For the thickest texture, mash more chickpeas (closer to half) if you prefer a stew-like body. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove until hot. Freeze yes, but expect kale texture to soften; stir in fresh lemon at reheating. For a dairy-free swap, omit the parmesan rind and finish with extra lemon zest plus a drizzle of olive oil.