This Tuscan Chickpea Soup is warm and hearty, featuring chickpeas, tomatoes, and colorful veggies swimming in a flavorful broth. It’s like a hug in a bowl!
I love how easy it is to whip up this soup. Just toss everything in a pot, let it simmer, and enjoy! Plus, it’s great for leftovers—if there are any! 😄
Ingredients & Substitutions
Chickpeas: These are the star of the soup. Canned chickpeas are super convenient! If you want to use dried chickpeas, soak them overnight and cook them until tender. Black beans could also be a nice swap for a different flavor.
Kale: I love using kale for its nutrients and texture. If kale isn’t your thing, try spinach or Swiss chard—both will wilt nicely. Just add them in the last few minutes of cooking.
Butternut Squash: This adds a sweet creaminess. If it’s not in season, sweet potatoes or regular potatoes make a great substitute. You can even use canned pumpkin in a pinch; just add it in after the broth.
Vegetable Broth: Homemade broth is wonderful, but store-bought works fine. You can also use chicken broth for added flavor if you’re not keeping it vegetarian. If you’re low on broth, add a bit of water as well.
How Can I Make Sure My Vegetables Are Perfectly Cooked?
Cooking vegetables well is key to a great soup. Here’s how to make sure they turn out perfectly:
- Start with softening the aromatics first. Sauté onions and garlic until they’re soft—this builds a flavor base.
- Cut all veggies into similar sizes. This ensures even cooking. Smaller pieces will cook faster than larger ones.
- Stir occasionally while cooking to promote even softness. There’s no rush—allow them to soften nicely before adding broth.
Remember, you want them tender but not mushy, especially the kale, which should stay vibrant and bright!
Tuscan Chickpea Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2-3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cups diced butternut squash or peeled pumpkin
- 1 (14-ounce) can diced tomatoes
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 6 cups vegetable broth
- 2 cups chopped kale leaves, ribs removed
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Freshly ground black pepper and nutritional yeast or Parmesan cheese, for serving (optional)
How Much Time Will You Need?
This delightful soup will take about 15-20 minutes to prep and another 30-35 minutes to cook, so plan for about 50-55 minutes total. It’s a quick and nourishing dish that comes together easily!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion. Sauté for about 5 minutes until the onion becomes softened and translucent. This step builds great flavor for the soup!
2. Add the Vegetables:
Next, toss in the minced garlic, diced carrots, celery, and butternut squash. Continue cooking, stirring occasionally for about 5-7 minutes, until the vegetables begin to soften. You’ll love the lovely aroma filling your kitchen!
3. Combine the Ingredients:
Now comes the fun part! Stir in the diced tomatoes (with their juices), chickpeas, vegetable broth, dried oregano, dried thyme, and red pepper flakes (if you’d like a little heat). Season with salt and black pepper. Bring everything to a boil, and then reduce the heat to let it simmer.
4. Simmer Until Tender:
Let the soup simmer gently for 20-25 minutes until the butternut squash is nice and tender. This allows all the flavors to mingle beautifully!
5. Add the Kale:
After the squash is tender, stir in the chopped kale. Cook for an additional 5 minutes, until the kale is wilted but still vibrant in color. This adds a wonderful texture and nutrition to the soup.
6. Adjust the Seasoning:
Taste your soup and adjust the seasoning with more salt and pepper if needed. This is where you can personalize the flavor to suit your taste!
7. Serve and Enjoy:
Ladle the soup into bowls and, if you’d like, top with a sprinkle of freshly ground black pepper and nutritional yeast or Parmesan cheese. Serve it hot with a side of crusty bread or a light salad. Enjoy every spoonful of this comforting Tuscan Chickpea Soup!
Can I Use Other Beans Instead of Chickpeas?
Absolutely! You can substitute chickpeas with cannellini beans or white kidney beans for a different flavor and texture. Just keep in mind to drain and rinse them if they’re canned!
How Can I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze the soup for up to 3 months! Just make sure to let it cool completely before transferring to freezer-safe containers.
Can I Add More Vegetables to This Soup?
Yes, feel free to add more veggies! Zucchini, spinach, or bell peppers would be delicious additions. Just be mindful of the cooking times so everything remains tender yet firm.
Can I Make This Soup Spicier?
Definitely! If you love spice, try adding more red pepper flakes or even a dash of hot sauce before serving. You can always adjust to taste as you go along.
