Description
This Creamy Tuscan Chickpea Soup is a comforting and hearty dish that’s perfect for a cozy night in. Filled with nutritious ingredients and bursting with flavor, this soup is sure to become a family favorite.
Ingredients
Units
Scale
Vegetable Base:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 3–4 celery stalks, diced
- 2 large garlic cloves, finely chopped
Seasonings and Flavorings:
- 1/2 tablespoon Italian seasoning
- 1/4 teaspoon red chili flakes
- 2 tablespoons tomato paste
Main Ingredients:
- 2 cans (14 oz / 400 g) chickpeas, drained and rinsed
- 1/2 lb (225 g) potatoes, peeled and cubed
- 5 cups (1.25 liter) vegetable stock
- 1 cup (250 ml) coconut cream
- 1/2 cup (30 g) sundried tomatoes
- 2 cups (75 g) black kale (cavolo nero)
- Salt and freshly ground black pepper to taste
Instructions
- Saute Vegetable Base: Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook until softened.
- Add Seasonings: Stir in garlic, Italian seasoning, and red chili flakes. Cook for another minute.
- Incorporate Main Ingredients: Add tomato paste, chickpeas, potatoes, and vegetable stock. Simmer until potatoes are tender.
- Blend for Creaminess: Optionally, blend a portion of the soup for a creamier texture.
- Final Touches: Stir in coconut cream, sundried tomatoes, and kale. Simmer until kale is wilted.
- Adjust Seasoning: Season to taste and serve hot with crusty bread.
Notes
- You can customize the soup by adding your favorite vegetables or protein.
- This soup freezes well, so make a big batch for future meals.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 290
- Sugar: 6g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg
