Tuscan Chickpea Soup
A hearty and flavorful Tuscan Chickpea Soup featuring chickpeas, spinach or kale, tomato passata, and aromatic rosemary in a rich vegetable broth. This simple yet satisfying soup is perfect for a comforting lunch or dinner.
6 Servings
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
To make this recipe gluten-free, ensure that the vegetable stock is certified gluten-free. All other ingredients are naturally gluten-free and suitable for this modification.