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Tuscan Chickpea Soup

Tuscan chickpea soup simmers chickpeas, tomatoes, and vegetables in a savory broth with rosemary and kale. Mashing some of the chickpeas thickens the soup, while lemon juice and Parmesan add a bright, savory finish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 325
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion medium, diced
  • 1 carrot medium, diced
  • 1 celery stalk diced
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 3 cloves garlic minced
  • 1 tsp dried rosemary crushed
  • 0.25 tsp red pepper flakes
  • 2 can (15 oz) chickpeas drained and rinsed
  • 1 can (14.5 oz) diced tomatoes undrained
  • 5 cups vegetable broth
  • 5 oz kale stems removed and leaves chopped
  • 1 tbsp lemon juice
  • 0.5 cup Parmesan cheese finely grated

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Heat the olive oil in a 5-quart Dutch oven over medium heat, then add the onion, carrot, celery, salt, and black pepper.
  2. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables have softened.
  3. Stir in the garlic, rosemary, and red pepper flakes and cook for 30 seconds, until fragrant.
  4. Add the chickpeas, tomatoes, and vegetable broth, then bring the soup to a boil over medium-high heat.
  5. Reduce the heat to maintain a gentle simmer and cook uncovered for 20 minutes.
  6. Mash about 1 cup of the chickpeas against the side of the pot with a wooden spoon to thicken the broth.
  7. Stir in the kale and simmer for 5 to 8 minutes, until the kale is tender.
  8. Stir in the lemon juice and Parmesan cheese.
  9. Taste and adjust the seasoning before serving.

Notes

For a thicker broth, mash the chickpeas well against the pot. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a dairy-free version, omit the Parmesan or use nutritional yeast.