Tuscan Chickpea Soup
A hearty and flavorful vegetarian soup inspired by Tuscan flavors, perfect for a comforting meal.
Ingredients
olive oil
- 2 tablespoons olive oil
vegetable
- 1 piece onion, finely chopped
- 2 cloves garlic, minced
- 2 pieces carrots, diced
- 2 stalks celery, diced
canned
- 1 can diced tomatoes (15 oz)
cans
- 2 cans chickpeas (15 oz each), drained and rinsed
vegetable broth
- 4 cups vegetable broth
herbs
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 bay leaf bay leaf
seasoning
- to taste Salt and freshly ground black pepper
greens
- 2 cups chopped kale or spinach
cheese (optional)
- for serving Freshly grated Parmesan cheese optional
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrots, and celery until softened, about 5-7 minutes.
- Add diced tomatoes, chickpeas, vegetable broth, rosemary, thyme, and bay leaf. Stir to combine.
- Bring to a boil, then reduce heat and simmer for 25 minutes.
- Remove bay leaf, stir in greens, and cook until wilted, about 5 minutes. Season with salt and pepper.
- Serve hot, topped with Parmesan cheese if desired.
Notes
This soup is easy to customize with your favorite greens and herbs.