Cozy up with a bowl of Tuscan Chickpea Soup made with chickpeas, spinach or kale, tomato passata, and rosemary. Simple, hearty, and delicious!
I still remember the first time I had Tuscan Chickpea Soup. It was during a trip to Italy, the kind of trip where you overpack clothes but somehow forget toothpaste. Anyway, it was a rainy day, and I found myself in this tiny, family-run trattoria with wobbly chairs and mismatched plates. The owner, a sweet older lady, insisted I try her “ceci zuppa.” I didn’t even know what ceci meant at the time, but I was hungry and agreed.
That first spoonful? Oh, man. It was like a warm hug in soup form—rich, hearty, and so full of flavor that I didn’t even care about the rain anymore. I went back the next day (and maybe the day after that) just for another bowl. When I got home, I had to figure out how to recreate it.
Now, this soup has become a regular in my house. It’s perfect for those nights when you want something comforting but not heavy. Plus, it’s easy to tweak depending on what’s in the fridge. If you’re anything like me and sometimes stare blankly at pantry staples, wondering what to make, this recipe is for you.
Why You’ll Love This Tuscan Chickpea Soup Recipe?
- Hearty but not heavy: The chickpeas and greens make it filling, but it’s still light enough that you won’t feel weighed down.
- Simple ingredients, big flavor: A handful of pantry staples come together to create something magical.
- Customizable: Spinach, kale, or whatever greens you have work beautifully.
- Quick and easy: Ready in about 40 minutes, but tastes like it’s been simmering all day.
Ingredient Notes:
Every ingredient in this Tuscan Chickpea Soup plays its part to create something that’s so much more than the sum of its parts. Here’s why they matter:
- Chickpeas: The star of the show. I usually go with canned for convenience, but cooked dried chickpeas work great too.
- Spinach or Kale: Adds color, nutrients, and a bit of texture. Kale gives it a slightly heartier vibe, while spinach keeps it light.
- Tomato Passata: This gives the soup its rich, slightly tangy base. Crushed tomatoes work if that’s what you’ve got.
- Vegetable Stock: The backbone of the broth. A good-quality one makes all the difference.
- Rosemary: Fresh is ideal for that aromatic punch, but dried will do in a pinch.
- Garlic: Do I even need to explain? Garlic is life.
- Carrot, Celery, and Onion: The holy trinity of soup bases—don’t skip them! They add sweetness and depth.
- Bay Leaves: Subtle but essential for that extra layer of flavor.
- Olive Oil: For sautéing and that optional rosemary drizzle at the end. (Seriously, don’t skip the drizzle—it’s a game-changer.)
How To Make Tuscan Chickpea Soup?
This soup is ridiculously easy to make. Even if you’re not a pro in the kitchen, you’ve got this.
- Sauté the Veggies: Heat olive oil in a large pot over medium heat. Add the chopped onion, carrot, celery, and rosemary. Cook gently for 7-10 minutes, stirring occasionally, until the veggies are soft and fragrant. Add the garlic and cook for another 30 seconds. This step smells so good, it’s basically aromatherapy.
- Build the Broth: Stir in the tomato passata, vegetable stock, and drained chickpeas. Bring it all to a boil, then reduce the heat and let it simmer for 20-25 minutes. If you like your soup thicker (I usually do), blend about a third of it and stir it back in. It’s an easy way to make it feel extra hearty.
- Add the Greens: Stir in the spinach or kale and let it cook for 2-3 minutes until wilted. Taste and adjust the seasoning with salt and pepper.
- Optional Rosemary Drizzle: For extra flavor, fry a few rosemary sprigs in olive oil and drizzle the infused oil over the soup before serving. It’s the little things that make a big difference.
- Serve and Enjoy: Ladle the soup into bowls, maybe add some crusty bread on the side, and dig in.
Storage Options:
If you’ve got leftovers (lucky you), here’s how to store them:
Want To Save This Recipe?
- Refrigerate: Keep in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave.
- Freeze: Let the soup cool completely, then transfer it to freezer-safe containers. It’ll keep for up to 3 months. Pro tip: Freeze it without the greens and add them fresh when reheating—they’ll taste way better.
Variations and Substitutions:
This soup is super versatile. Here are some fun ways to make it your own:
- Beans: Swap the chickpeas for cannellini or butter beans for a creamier texture.
- Greens: Swiss chard, arugula, or even frozen spinach work beautifully.
- Spicy Twist: Add a pinch of red pepper flakes for a little heat.
- Herbs: No rosemary? Thyme or oregano are great alternatives.
- Meaty Additions: Want to bulk it up? Add shredded chicken or Italian sausage.
What to Serve with Tuscan Chickpea Soup?
This soup is pretty perfect on its own, but adding a side or topping makes it even better:
- Crusty Bread: Ideal for soaking up that flavorful broth.
- Parmesan: A sprinkle on top takes it to the next level.
- Salad: A light green salad with vinaigrette pairs perfectly.
- Wine: A crisp white or a light red makes you feel like you’re back in Tuscany (or at least dreaming about it).
Frequently Asked Questions:
Can I make this soup ahead of time?
Absolutely! The flavors only get better as it sits. Just add the greens when you reheat to keep them fresh.
Can I use dried chickpeas?
Yes! Soak and cook them first. You’ll need about 2 cups of cooked chickpeas for this recipe.
How do I make the soup thicker?
Blend about a third of it and stir it back in. It’s an easy trick for a heartier texture.
Alright, your turn! Ready to whip up this Tuscan Chickpea Soup? It’s cozy, healthy, and ridiculously easy to make. If you try it, let me know how it turns out! Got a fun twist or topping idea? Share it in the comments—I’d love to hear from you.
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Tuscan Chickpea Soup
Ingredients
- 1 tablespoon olive oil
- ½ medium onion finely chopped
- 1 carrot diced
- 1 celery rib diced
- 2 cloves garlic minced
- 2 sprigs fresh rosemary or ½ teaspoon dried rosemary
- 125 ml ½ cup tomato passata or crushed tomatoes
- 1 litre 4 cups vegetable stock
- 2 bay leaves
- 800 g 28oz canned chickpeas, drained
- 60 g 2 cups fresh or frozen spinach or kale
- Salt and pepper to taste
- Optional: Fried rosemary sprigs and infused olive oil for garnish
Instructions
Prepare the aromatic base:
- Heat the olive oil in a large pot over medium heat. Add the finely chopped onion, carrot, and celery along with the rosemary. Sauté gently for 7–10 minutes until the vegetables are softened and aromatic. Stir in the minced garlic and cook for an additional 30 seconds.
Create the broth:
- Add the tomato passata, vegetable stock, bay leaves, and drained chickpeas to the pot. Stir well to combine, then bring the mixture to a boil. Once boiling, reduce the heat to low and allow the soup to simmer for 20–25 minutes.
Adjust the texture:
- For a thicker soup, remove one-third of the mixture and process it in a blender until smooth. Return the blended portion to the pot and stir to combine.
Incorporate the greens:
- Add the spinach or kale to the pot and cook for 2–3 minutes, or until the greens are wilted and tender. Season the soup with salt and pepper to taste.
Optional garnish:
- To enhance the flavor, fry rosemary sprigs in olive oil and drizzle the infused oil over the soup before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
