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Easy Tuscan Chickpea Soup

This Tuscan Chickpea Soup recipe transforms simple ingredients into a deeply flavorful and satisfying meal. Inspired by Ribollita, it features sautéed aromatics, blended chickpeas for a creamy texture, and a touch of acidity for balance. Adding stale bread elevates this peasant dish to another level of hearty deliciousness.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Tuscan
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes optional
  • 6 cups vegetable broth or chicken broth
  • Two 15-ounce cans chickpeas, drained and rinsed
  • 1 cup chopped kale or spinach
  • 2 tablespoons red wine vinegar or lemon juice
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 cup stale bread, cubed crusts removed
  • Grated Parmesan cheese, for serving - optional

Equipment

  • Large pot or Dutch oven
  • cutting board
  • knife
  • Measuring spoons
  • Measuring cups
  • Immersion blender or regular blender
  • Ladle

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery and cook, stirring occasionally, until softened, about 5-7 minutes.
  3. Add the garlic, tomato paste, rosemary, thyme, and red pepper flakes (if using) and cook, stirring constantly, for 1 minute, until fragrant.
  4. Pour in the vegetable broth and bring to a simmer.
  5. Add one can of the chickpeas to the pot. Reserve the other can. Use an immersion blender to partially blend the soup until it reaches a creamy consistency. If you don't have an immersion blender, you can carefully transfer some of the soup to a regular blender, blend, and return it to the pot. Be careful when blending hot liquids!
  6. Add the remaining can of chickpeas, the diced tomatoes, and the kale or spinach. If using, add the stale bread. Simmer for 15-20 minutes, or until the kale is tender and the flavors have melded.
  7. Stir in the red wine vinegar or lemon juice. Season with salt and pepper to taste.
  8. Serve hot, garnished with grated Parmesan cheese, if desired.

Notes

For a richer flavor, use homemade broth. Roasting the chickpeas before adding them to the soup can enhance their nutty flavor. Stale bread adds a hearty texture and helps to thicken the soup. The soup can be stored in the refrigerator for up to 3 days. For variations, consider adding other vegetables like potatoes or zucchini. You can also use other types of beans like cannellini beans. This recipe is great for meal prepping and can be easily doubled.