Tuscan Chickpea Soup Recipe
This Tuscan Chickpea Soup Recipe is warm, healthy and full of comfort. It is perfect for cold days and cozy nights.
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 3 garlic cloves minced
- 1 carrot chopped
- 1 celery stalk chopped
- 2 cups cooked chickpeas
- 1 can crushed tomatoes
- 3 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon chili flakes
- Salt to taste
- Black pepper to taste
- 2 cups fresh spinach
- 1/2 cup coconut milk or cream
- Fresh parsley for garnish
Instructions
Heat the Oil
- Add olive oil to pot. Heat on medium until warm.
Cook Onion
- Add chopped onion. Cook until soft and light golden.
Add Garlic
- Add garlic. Stir for one minute until fragrant.
Add Vegetables
- Add carrot and celery. Cook for three minutes gently.
Add Chickpeas
- Add chickpeas. Stir well to coat with oil.
Add Tomatoes
- Pour crushed tomatoes into pot. Mix well.
Add Broth
- Pour vegetable broth slowly. Stir to combine everything.
Add Herbs
- Add basil, oregano, chili flakes, salt, and pepper.
Simmer Soup
- Cover pot. Simmer on low heat for 15 minutes.
Add Spinach
- Add spinach leaves. Stir until soft.
Add Cream
- Pour coconut milk. Stir gently into soup.
Taste and Adjust
- Taste soup. Add more salt or pepper if needed.
Rest the Soup
- Turn off heat. Let soup rest for five minutes.
Garnish
- Add fresh parsley on top before serving.
Serve Hot
- Serve soup hot in bowls and enjoy.
Notes
- Use fresh herbs for stronger flavor
- Add zucchini for extra vegetables
- Use cream instead of coconut milk
- Add lemon juice for fresh taste
- Blend half soup for creamy texture
- Add white beans for protein
- Use kale instead of spinach
- Add parmesan for rich flavor