5-Star Tuscan Chickpea Soup: Delightful Comfort Food!

Oh, hey there! Come on in, kick off your shoes, and let’s chat. I’ve got a pot of something delicious simmering on the stove – it’s my family’s absolute favorite Tuscan Chickpea Soup. You know, the kind of soup that just warms you from the inside out? That’s this one.

I remember the first time I tried making this Tuscan Chickpea Soup. It was years ago, before I really felt comfortable in the kitchen. I was trying to impress some friends, and let’s just say it was a complete disaster. The chickpeas were hard, the broth was bland, and honestly, it tasted like something the dog wouldn’t eat. It was a far cry from the hearty, flavorful Tuscan Chickpea Soup I had dreamed of. I almost gave up right then and there.

But, you know me, I’m stubborn! I wasn’t going to let a little chickpea mishap defeat me. So, I started experimenting, tweaking recipes, and asking my grandma for her secret ingredients. After countless attempts (and a few more kitchen disasters!), I finally nailed it. Now, this Tuscan Chickpea Soup recipe is requested at every family gathering, and it’s become a staple in our weekly meal rotation. Especially on those busy weeknights when I need something quick, healthy, and satisfying.

It’s a lifesaver, really. It’s one of those recipes that makes you feel good, from the process of cooking it to the moment you take that first spoonful. The aroma fills the house with such a comforting scent. Like a warm hug on a cold day. You really have to try it.

And honestly? It’s not even difficult. I promise, if I can make it, anyone can! So, let me show you how to make my version of this amazing Tuscan Chickpea Soup.

Ingredients

Here’s what you’ll need to whip up a batch of this comforting soup:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried sage
• 1/4 teaspoon red pepper flakes (optional)
• 1 (28 ounce) can crushed tomatoes
• 6 cups vegetable broth
• 2 (15 ounce) cans chickpeas, drained and rinsed
• 1 cup ditalini pasta (or other small pasta)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional, for serving)

I always use extra virgin olive oil for my Tuscan Chickpea Soup because I think it adds a richer flavor, but regular olive oil works just fine too. I tend to buy my canned chickpeas in bulk at Costco because we go through so many. Plus, it saves me money in the long run. Here’s a little trick my mom taught me: Before adding the garlic, sauté the onions, carrots, and celery until they are really soft. This brings out their natural sweetness and adds so much depth to the Tuscan Chickpea Soup.

For busy weeknights, I sometimes buy pre-chopped veggies to save time. And if I’m really short on time, I’ll even use canned diced tomatoes instead of crushed. No shame in that game! Another thing I do is freeze any leftover herbs. It’s a great way to save money and reduce waste. And when storing leftover Tuscan Chickpea Soup, make sure to let it cool completely before putting it in the fridge. This will help prevent it from getting that weird, gummy texture. You could also try checking out this recipe for tuscan-vegetable-soup-recipe for a similar recipe.

How to Make – Step-by-Step

Follow these simple steps to create your own delicious pot of Tuscan Chickpea Soup:

1. 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. Don’t worry if your veggies start to brown a little – that just adds to the flavor of the Tuscan Chickpea Soup!
2. Add the garlic, rosemary, sage, and red pepper flakes (if using) and cook for another minute until fragrant. I learned the hard way with Tuscan Chickpea Soup that you don’t want to burn the garlic, so keep an eye on it. Burnt garlic can ruin the whole pot!
3. Pour in the crushed tomatoes and vegetable broth. Bring to a simmer.
4. Add the drained and rinsed chickpeas. Stir well. Then, reduce heat and simmer for at least 15 minutes, or up to 30 minutes, to allow the flavors to meld. In my kitchen, Tuscan Chickpea Soup usually takes about 20 minutes of simmering to reach that perfect flavor depth. While the Tuscan Chickpea Soup is simmering, I usually do the dishes or help the kids with their homework. It’s a great time to multitask!
5. Stir in the ditalini pasta and cook until tender, about 8-10 minutes. Be sure to stir occasionally so the pasta doesn’t stick to the bottom of the pot. If the Tuscan Chickpea Soup gets too thick, just add a little more broth.
6. Season with salt and pepper to taste. Your Tuscan Chickpea Soup should smell like a warm Italian countryside – earthy, herby, and a little bit sweet from the tomatoes.
7. Ladle into bowls and garnish with fresh parsley and grated Parmesan cheese (if desired).

Tips and Tricks

One of my family-tested shortcuts is to use an immersion blender to partially blend the soup. This creates a creamy texture without having to use any cream. And if you want to make this Tuscan Chickpea Soup even faster, you can use pre-cooked pasta. Just add it in the last few minutes of cooking so it doesn’t get mushy. While you’re cooking why not take a break and check out this recipe for Cacciucco di Ceci | Tuscan Chickpea and Chard Soup – Juls’ Kitchen.

Serving Suggestions

The kids love our Tuscan Chickpea Soup when I serve it with crusty bread for dipping. They also like to add a dollop of sour cream or Greek yogurt on top. We also enjoy our Tuscan Chickpea Soup with a simple side salad. Something with a light vinaigrette to balance out the richness of the soup. I often make this Tuscan Chickpea Soup on chilly fall evenings or during the winter holidays. It’s the perfect comfort food for those cold days.

For presentation, I like to drizzle a little extra olive oil on top and sprinkle with some fresh herbs. It just makes it look a little more fancy, you know? If you have extra Tuscan Chickpea Soup, it’s great for lunch the next day. I usually pack it in a thermos for the kids to take to school. If you like a soup with a bit more substance you could try Ribollita, a heartier version of Tuscan Chickpea Soup or alternatively you could add some kale or swiss chard.

My friends always ask for this Tuscan Chickpea Soup recipe whenever I make it for them. They say it’s so flavorful and satisfying. It always receives a good review.

FAQs

• Can I use dried chickpeas instead of canned? Absolutely! You’ll need to soak them overnight and then cook them until tender before adding them to the Tuscan Chickpea Soup. Just make sure to adjust the cooking time accordingly. You know what I do when my Tuscan Chickpea Soup chickpeas are not soft enough, I simply leave them in the pot until they have the consistency that I want.
• Can I freeze this soup? Yes, this Tuscan Chickpea Soup freezes beautifully! Just let it cool completely before transferring it to freezer-safe containers. When reheating, you may need to add a little extra broth as it may have thickened during freezing.
• Can I make this soup vegetarian? It already is! This Vegetarian Tuscan Soup is naturally plant-based.
• Can I add meat to this soup? Of course! If you want to add some meat, you could try adding some Italian sausage or pancetta. Just brown it in the pot before adding the vegetables.
• Can I make this in a slow cooker? Yes, you can! Just add all the ingredients (except the pasta) to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Then, stir in the pasta during the last 30 minutes of cooking time.
• What can I substitute for ditalini pasta? Any small pasta shape will work, such as elbow macaroni, orzo, or small shells. Another thing you could try is Pasta e Ceci, another delicious Tuscan Chickpea Soup style dish.
• Can I add greens to this soup? Definitely! Spinach, kale, or Swiss chard would all be delicious additions. Just stir them in during the last few minutes of cooking time until they are wilted. This Chickpea Soup Recipe has been modified for so many variations that it’s always new.

My Final Thoughts

This Tuscan Chickpea Soup is more than just a recipe to me. It’s a symbol of family, comfort, and perseverance (remember that first failed attempt?). It’s a dish that I know I can always count on to bring a smile to everyone’s face. If you like this Chickpea Soup Recipe maybe you will like this recipe for Vegan Tuscan Chickpea Soup – Vegan Cocotte.

My Tuscan Chickpea Soup Pro Tips:

• Don’t be afraid to experiment with different herbs and spices.
• Use good quality tomatoes for the best flavor.
• Let the soup simmer for as long as possible to allow the flavors to meld.

Some variations I’ve tried with my family include adding different types of beans (like cannellini or kidney beans), using different vegetables (like zucchini or bell peppers), and adding a squeeze of lemon juice at the end for a bright, fresh flavor. My son loves the version with Italian sausage, while my daughter prefers the one with spinach. Give this recipe for Tuscan Bean Soup a shot; there’s so much you can do with it.

I really hope you give this Tuscan Chickpea Soup recipe a try. It’s a simple, yet incredibly flavorful dish that’s perfect for any occasion. And who knows? Maybe it will become a family favorite in your house too! Give the recipe for Tuscan Garlic Chicken Thighs with Spinach and Sun-Dried Tomatoes a try, to give you a nice well rounded meal, along with this soup.

So, grab your apron, gather your ingredients, and get ready to make some delicious Tuscan Chickpea Soup! You won’t regret it. I promise! You’ve got this!

Tuscan Chickpea Soup

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Pin Recipe

This hearty Tuscan Chickpea Soup is a flavorful and comforting dish perfect for a chilly day. Packed with chickpeas, vegetables, and herbs, it’s a healthy and satisfying meal.

• Author: Zoubida
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Soup
• 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)

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Instructions

1. 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.
2. Add the garlic, rosemary, thyme, and red pepper flakes (if using) and cook for 1 minute more, until fragrant.
3. Pour in the vegetable broth, chickpeas, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20 minutes, allowing the flavors to meld.
4. Stir in the kale or spinach and cook until wilted, about 2-3 minutes.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with grated Parmesan cheese and crusty bread, if desired.

Notes

For a richer flavor, add a Parmesan cheese rind to the soup while simmering. Remove the rind before serving.