Tuscan Chickpea Soup

Okay, gather ’round, everyone! Let me tell you about a soup that’s practically a hug in a bowl – my family’s favorite Tuscan Chickpea Soup. It’s one of those dishes that just *feels* like home, you know? The kind of thing that instantly warms you up on a chilly evening. I can almost smell it now: the earthy aroma of simmering vegetables, the slight tang of the tomatoes, and that comforting, almost nutty scent of chickpeas mingling together. It’s pure magic, I tell you!

I remember the first time I tried to make Tuscan Chickpea Soup from scratch. Oh boy, what a disaster! The chickpeas were undercooked, the broth was bland, and the whole thing just tasted…well, sad. I almost gave up! But something about the idea of a hearty, rustic soup just kept pulling me back in. I was determined to figure it out!

After a few (okay, maybe more than a few) attempts and a whole lot of research, I finally cracked the code. The secret, I discovered, is all about layering flavors and letting everything simmer low and slow. Now, this Tuscan Chickpea Soup is a staple in our house. It’s quick enough for a weeknight meal (especially if you use canned chickpeas – shhh, don’t tell!), and it’s impressive enough to serve to guests.

It’s especially perfect for those busy weeks when I feel like I’m juggling a million things at once. I love that it’s packed with veggies and protein, so I know my family is getting a good, nourishing meal. Plus, it’s incredibly versatile – you can easily adapt it to your own tastes and what you have on hand. Think of this Tuscan Chickpea Soup as a blueprint, not a rigid recipe. If you are looking for more sanity-saving dinner ideas, check out my Broccoli Cheddar Soup.

The first time I had a really great Chickpea Soup Recipe was at a little trattoria in Florence. I was immediately hooked! I knew I needed to recreate something similar.

I’m so excited to share this recipe with you all. It’s more than just a soup; it’s a little piece of my heart. So, put on your aprons, grab your favorite pot, and let’s get cooking! Trust me, you’re going to love this Vegetarian Tuscan Soup! And if you’re looking for something similar with a bit of a kick, my Pumpkin Wild Rice Soup is another great option!

What You’ll Need for This Tuscan Chickpea Soup

Alright, let’s talk ingredients! This Tuscan Chickpea Soup is all about simple, fresh flavors, so try to use the best quality ingredients you can find. Don’t worry, you don’t need to break the bank! Here’s what you’ll need:

• 2 tablespoons olive oil: I always use extra virgin olive oil for my Tuscan Chickpea Soup. It adds a richness and depth of flavor that you just can’t get with other oils.
• 1 large onion, chopped: Yellow or white onion works perfectly.
• 2 carrots, chopped: I like to chop them into bite-sized pieces so they cook evenly.
• 2 celery stalks, chopped: Celery adds a lovely subtle flavor to the soup.
• 4 cloves garlic, minced: Don’t be shy with the garlic! It’s a key ingredient in this Tuscan Chickpea Soup.
• 1 (28-ounce) can crushed tomatoes: I prefer crushed tomatoes because they give the soup a nice texture, but you can also use diced tomatoes.
• 6 cups vegetable broth: You can also use chicken broth if you’re not vegetarian.
• 2 (15-ounce) cans chickpeas, drained and rinsed: I usually use canned chickpeas to save time, but you can definitely cook your own from scratch if you prefer. Here’s a trick I learned: reserve some of the chickpea liquid (aquafaba) and add it to the soup for extra creaminess!
• 1 teaspoon dried oregano: Adds a classic Italian flavor.
• 1/2 teaspoon red pepper flakes (optional): For a little kick!
• Salt and pepper to taste: Don’t be afraid to season generously!
• Fresh parsley, chopped: For garnish.
• Crusty bread, for serving: Because what’s soup without bread?

When making Tuscan Chickpea Soup, you can often find good quality canned chickpeas at your local Italian grocery store. They often have a better flavor and texture than the regular supermarket variety. A little secret I always use for this Tuscan Chickpea Soup is to add a parmesan rind to the soup as it simmers. It adds a subtle cheesy depth of flavor that is just amazing! Just remember to remove it before serving.

For a cost-saving tip, consider buying dried chickpeas in bulk. They’re much cheaper than canned, and you can cook a big batch and freeze them for later use. And speaking of leftovers, store any leftover Tuscan Chickpea Soup in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day, as the flavors have had time to meld together! And don’t forget, this recipe can easily be made into a Pasta e Ceci!

Let’s Make This Tuscan Chickpea Soup Together

Okay, friend, let’s get down to business! I promise, this Tuscan Chickpea Soup is easier than it looks. Just follow these steps, and you’ll have a delicious, comforting meal on the table in no time. I learned the hard way with Tuscan Chickpea Soup that if you don’t stir enough at this stage, the tomatoes can stick to the bottom of the pot and burn.

1. Sauté the Aromatics (10 minutes): Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant. Don’t worry if your Tuscan Chickpea Soup pot looks a little crowded – the veggies will shrink down as they cook!
2. Add the Tomatoes and Broth (5 minutes): Pour in the crushed tomatoes and vegetable broth. Stir well to combine.
3. Simmer and Season (30 minutes): Bring the soup to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will develop. In my kitchen, Tuscan Chickpea Soup usually takes about 45 minutes to reach its peak flavor. This is when I usually prep a simple side salad and some crusty bread to serve with the soup. Your Tuscan Chickpea Soup should smell like a warm Italian kitchen – garlicky, tomatoey, and incredibly inviting!
4. Add the Chickpeas and Spices (5 minutes): Stir in the drained and rinsed chickpeas, oregano, and red pepper flakes (if using). Season with salt and pepper to taste. Continue to simmer for another 10 minutes to allow the chickpeas to heat through. Don’t be afraid to taste and adjust the seasonings as needed. A squeeze of lemon juice can also brighten up the flavors.
5. Blend (Optional) (5 minutes): For a creamier soup, use an immersion blender to partially blend the soup. I usually blend about half of the soup, leaving some whole chickpeas for texture. This step is totally optional, but it adds a lovely richness to the Tuscan Chickpea Soup.
6. Garnish and Serve (2 minutes): Ladle the Tuscan Chickpea Soup into bowls and garnish with fresh parsley. Serve hot with crusty bread for dipping. I also love to drizzle a little extra virgin olive oil over the top for extra flavor. Enjoy! I find that letting this Tuscan Chickpea Soup simmer for a longer period really helps to meld the flavors.

While the Tuscan Chickpea Soup is simmering, I often put on some Italian music and pretend I’m in Tuscany. It makes the cooking process even more enjoyable! And if you want to try another delicious soup recipe, check out my Tortellini Vegetable Soup!

How I Love to Serve This Tuscan Chickpea Soup

This Tuscan Chickpea Soup is so versatile, you can really serve it any way you like! My family loves this Tuscan Chickpea Soup when I pair it with a simple green salad and some crusty bread. We love dipping the bread into the soup to soak up all those delicious flavors.

It’s also perfect for a cozy weeknight dinner, a casual lunch with friends, or even a potluck. This Tuscan Chickpea Soup is perfect for a chilly autumn evening or a cold winter day. It’s also a great option for a light and healthy lunch.

For presentation, I like to ladle the soup into rustic bowls and garnish with a generous sprinkle of fresh parsley. A drizzle of extra virgin olive oil and a sprinkle of red pepper flakes add a nice touch of elegance.

If you have extra Tuscan Chickpea Soup, you can easily store it in the refrigerator for up to 3 days. It actually tastes even better the next day, as the flavors have had time to meld together. You can also freeze it for longer storage. Just be sure to let it cool completely before transferring it to a freezer-safe container.

For seasonal variations, try adding different vegetables depending on what’s in season. In the fall, butternut squash or sweet potatoes would be delicious. In the spring, asparagus or peas would be a lovely addition. Friends always ask for this easy Tuscan Chickpea Soup recipe whenever I make it! They love the hearty, comforting flavors and how easy it is to make.

Your Tuscan Chickpea Soup Questions Answered

Okay, let’s tackle some of your burning Tuscan Chickpea Soup questions! I’ve gathered some of the most common questions I get from my readers and family, so hopefully, this will help you avoid any kitchen mishaps.

• Can I use dried chickpeas instead of canned? Absolutely! Just soak them overnight and cook them until tender before adding them to the soup. You’ll need about 1 1/2 cups of cooked chickpeas for this recipe.
• Can I make this soup in a slow cooker? Yes, you can! Just combine all the ingredients in your slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. I find that adding the chickpeas in the last hour prevents them from getting too mushy.
• Can I freeze this soup? Yes! Let it cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 3 months.
• My soup is too thick. What should I do? Just add more vegetable broth until it reaches your desired consistency.
• My soup is too bland. How can I add more flavor? Try adding a squeeze of lemon juice, a splash of red wine vinegar, or a pinch of red pepper flakes. You can also add a Parmesan rind while the soup is simmering for extra flavor.
• Can I add pasta to this soup? Of course! Small pasta shapes like ditalini or orzo would be delicious. Just add the pasta to the soup during the last 15 minutes of cooking, or until it’s tender. You know what I do when my flavorful Tuscan Chickpea Soup needs a little extra something? I add a dollop of pesto on top! It adds a burst of fresh, herby flavor that is just divine. I once added some kale to my Tuscan Bean Soup and it turned out delicious!
• My family doesn’t like chickpeas. What else can I use? You can substitute other beans, such as cannellini beans or Great Northern beans. You can even use lentils for a different flavor and texture. My son, Leo, loves this Vegetarian Tuscan Soup with a little bit of shredded mozzarella cheese melted on top.

My Final Thoughts on This Tuscan Chickpea Soup

This Tuscan Chickpea Soup recipe holds a special place in my heart because it’s a reminder of simple, comforting meals shared with family and friends. It’s a dish that’s both nourishing and satisfying, and it’s perfect for any occasion.

My Tuscan Chickpea Soup Pro Tips:

• Don’t skip the olive oil: It adds so much flavor and richness to the soup.
• Simmer, simmer, simmer: The longer the soup simmers, the more the flavors will develop.
• Taste and adjust: Don’t be afraid to season generously and adjust the flavors to your liking.

Some variations I’ve tried with my family include adding sausage for a heartier meal (my husband, Marco, loves that version!), using different herbs like rosemary or thyme, and adding a splash of cream for extra richness. My daughter, Sofia, prefers this Tuscan Chickpea Soup with a little bit of Parmesan cheese grated on top. She also enjoys this Cacciucco di Ceci | Tuscan Chickpea and Chard Soup – Juls’ Kitchen variation.

I encourage you to make this Tuscan Chickpea Soup your own. Experiment with different ingredients, seasonings, and variations until you find the perfect combination for your family. This Vegan Tuscan Chickpea Soup – Vegan Cocotte is also a wonderful resource for inspiration!

I hope you enjoy making and sharing this classic Tuscan Chickpea Soup as much as I do. May it bring warmth, comfort, and joy to your table.

And if you really love rustic Italian soups, you should try making Ribollita, it’s very similar but includes bread! I truly hope you enjoy making this delicious Tuscan Chickpea Soup as much as my family and I do. It’s a simple, hearty, and delicious meal that is perfect for any occasion. Buon appetito!

Tuscan Chickpea Soup

Print Recipe

Pin Recipe

This hearty Tuscan Chickpea Soup is a flavorful and comforting dish, perfect for a cozy meal. Made with simple ingredients like chickpeas, vegetables, and herbs, it’s a healthy and delicious option for any day of the week.

• Author: Liliana
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Skillet
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional)
• 6 cups vegetable broth
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 cup chopped kale or spinach
• Salt and pepper to taste
• Grated Parmesan cheese, for serving (optional)
• Crusty bread, for serving (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
2. Add garlic, rosemary, thyme, and red pepper flakes (if using) and cook for 1 minute more, until fragrant.
3. Pour in vegetable broth, chickpeas, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20-25 minutes, allowing the flavors to meld.
4. Stir in kale or spinach and cook until wilted, about 2-3 minutes.
5. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese and crusty bread, if desired.

Notes

For a richer flavor, use chicken broth instead of vegetable broth. You can also add a squeeze of lemon juice at the end for brightness.