Description
This Creamy Tuscan Chickpea Soup is a comforting and flavorful dish featuring tender chickpeas, hearty vegetables, and a rich coconut cream base. Infused with Italian seasoning, sundried tomatoes, and black kale, this soup offers a delightful balance of creamy and savory flavors, perfect for a cozy meal any day of the week.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion, diced
- 2 medium carrots, diced
- 3-4 celery stalks, diced
- 2 large garlic cloves, finely chopped
- ½ lb (225 g) potatoes, peeled and cubed
- 2 cups (75 g) black kale (cavolo nero)
- ½ cup (30 g) sundried tomatoes
Pantry & Seasonings
- 1 tablespoon olive oil
- ½ tablespoon Italian seasoning
- ¼ teaspoon red chili flakes
- 2 tablespoons tomato paste
- 2 cans (14 oz / 400 g each) chickpeas, drained and rinsed
- 5 cups (1.25 liter) vegetable stock
- 1 cup (250 ml) coconut cream
- Salt and freshly ground black pepper to taste
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, sautéing until the vegetables are softened and fragrant, about 5-7 minutes.
- Season and Add Ingredients: Stir in the finely chopped garlic, Italian seasoning, and red chili flakes. Cook for another minute until aromatic. Then add the tomato paste and mix well to coat the vegetables.
- Add Chickpeas, Potatoes, and Stock: Pour in the drained chickpeas, cubed potatoes, and vegetable stock. Bring the mixture to a boil, then reduce heat and let it simmer until the potatoes are tender, approximately 15-20 minutes.
- Blend Soup (Optional): For a creamier texture, remove about one-third of the soup and blend it until smooth. Return the blended portion to the pot and stir well to combine.
- Add Coconut Cream, Sundried Tomatoes, and Kale: Stir in the coconut cream, chopped sundried tomatoes, and black kale. Continue to simmer the soup until the kale has wilted, about 5-7 minutes.
- Adjust Seasoning and Serve: Taste the soup and season with salt and freshly ground black pepper as needed. Serve the soup hot, ideally with crusty bread on the side for dipping.
Notes
- Blending a portion of the soup is optional but recommended for a creamier consistency.
- You can substitute kale with spinach or Swiss chard depending on availability.
- For added protein, consider topping with a dollop of Greek yogurt or a sprinkle of parmesan cheese if not vegan.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan, Italian
