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Tuscan Chickpea Soup Recipe

Tuscan Chickpea Soup Recipe
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★★★★★

4.8 from 26 reviews

This Tuscan Chickpea Soup is a comforting and flavorful vegan dish inspired by traditional Tuscan flavors. Made with chickpeas, sundried tomatoes, fresh spinach, and rich coconut milk, it offers a creamy texture and a perfect balance of savory, tangy, and slightly spicy notes. Ideal for a hearty lunch or light dinner, it’s nutrient-dense and easy to prepare.

Ingredients

Scale

Base Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (adjust to taste)

Main Ingredients

  • 2 tablespoons tomato paste
  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 4 cups low sodium vegetable broth
  • 1/3 cup sundried tomatoes in oil, chopped
  • Juice of 1/2 lemon
  • 1 cup full-fat coconut milk from a can
  • 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 finely chopped onion and sauté until translucent, about 3-4 minutes. Then, add the minced garlic, dried oregano, and red pepper flakes. Cook for another 1-2 minutes until fragrant to release the spices’ aroma.
  2. Add Chickpeas and Broth: Stir in the chickpeas and tomato paste, mixing well to coat the chickpeas with the tomato flavor. Pour in the vegetable broth and give everything a good stir. Bring the mixture to a boil, then reduce heat to low, cover the pot, and let it simmer for about 15 minutes to blend the flavors.
  3. Blend Soup for Creaminess: Using an immersion blender or transferring half of the soup to a regular blender, carefully blend about half of the soup until smooth and creamy. This step thickens the soup while leaving some chickpeas whole to maintain texture.
  4. Finish with Sundried Tomatoes and Spinach: Stir in the chopped sundried tomatoes, fresh lemon juice, coconut milk, and fresh spinach. Continue to simmer for an additional 5-10 minutes, allowing the flavors to meld and the spinach to wilt. Season with salt and black pepper to taste.
  5. Serve: Ladle the Tuscan Chickpea Soup into bowls. Garnish with fresh basil leaves and serve warm, ideally accompanied by toasted bread for a complete meal.

Notes

  • Sundried tomatoes in oil add a rich, tangy depth. If unavailable, dry sundried tomatoes can be rehydrated and used instead.
  • The coconut milk gives the soup a creamy texture while keeping it dairy-free and vegan-friendly.
  • Adjust red pepper flakes according to your heat preference.
  • If you prefer a thicker soup, blend more than half of the soup or add less broth.
  • This soup keeps well in the refrigerator for up to 3 days and freezes nicely for up to 2 months.
  • For gluten-free serving, pair the soup with gluten-free bread or crackers.

Nutrition

Keywords: Tuscan Chickpea Soup, Vegan Soup, Chickpea Recipes, Healthy Soup, Italian Inspired Soup, Dairy-Free Soup, Coconut Milk Soup

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