Easy Tuscan Chickpea Soup

Tuscan Chickpea Soup is a rustic, hearty dish simmered with fragrant herbs, tender chickpeas, and leafy greens in a flavorful broth. Comforting yet wholesome, it’s the kind of chunky soup that feels like a full meal on its own. Best of all, it comes together in under an hour, making it perfect for busy weeknights or cozy weekends.

Love More Soup Recipes? Try My Tuscan Chicken Soup or this Cheddar Garlic Herb Potato Soup next.

Why You’ll Love This Recipe

This Tuscan Chickpea Soup is hearty and filling, thanks to its protein- and fiber-rich base that makes it perfect for a cozy night in. Naturally vegan and dairy-free, it delivers comfort without compromise. The slow-cooked soffritto, creamy garlicky broth, and a hint of sun-dried tomato create layers of flavor that make each spoonful irresistible—and almost guaranteed to have you reaching for seconds.

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Ingredient List

For the Soup Base:

• 1 tablespoon olive oil (use good quality—it makes a difference!)
• ½ onion, finely chopped
• 1 carrot, finely chopped
• 1 celery rib, finely chopped
• 2 cloves garlic, minced
• 2 sprigs fresh rosemary (or ½ teaspoon dried rosemary)
• ½ cup tomato passata (or crushed tomatoes work great too)
• 4 cups vegetable stock
• 2 bay leaves
• 2 cans (about 800g/28oz) chickpeas, drained
• 2 cups spinach or kale (fresh or frozen—both work beautifully)
• Salt and pepper, to taste

For the Optional Finishing Touch:

• Rosemary-infused oil (trust me on this one—it’s a game-changer!)

Easy Substitutions:

• Fresh rosemary out? Dried works but use half the amount
• No passata in your pantry? Grab crushed tomatoes
• Spinach vs kale debate? Pick whatever’s in your fridge
• Want more substance? Throw in some diced potatoes

Why These Ingredients Work

Look, I learned this the hard way after making bland chickpea soup for years. That soffritto – the onion, carrot, celery combo – isn’t just Italian tradition, it’s flavor science. These three vegetables break down and create natural sweetness that makes everything else taste better.

The chickpeas do double duty here. Half stay whole for texture, half get blended for creaminess. No heavy cream needed when you’ve got nature’s thickener right there. And that rosemary? It transforms this from basic bean soup into something that actually tastes like it came from someone’s Italian grandmother’s kitchen.

Essential Tools and Equipment

Nothing fancy needed here – I use the same basic stuff for this soup that I use for everything else:

• Heavy pot (prevents the vegetables from sticking and burning)
• Sharp knife
• Cutting board
• Wooden spoon
• Immersion blender (life-changer for the creamy step)
• Can opener
• Basic measuring stuff

How To Make Tuscan Chickpea Soup

Step 1: Build Your Flavor Base

Heat oil in your pot on LOW heat – seriously, keep it low. Toss in chopped onion, carrot, celery, and rosemary. Cook for 7-10 minutes, stirring now and then. You want everything soft and golden, smelling incredible. This step makes or breaks the whole soup, so don’t rush it.

Step 2: Add the Aromatics

Add minced garlic and cook 30 seconds more. Watch it carefully – burnt garlic tastes awful and will ruin everything.

Step 3: Build the Soup

Pour in tomato passata and mix it around. Add stock, chickpeas, and bay leaves. Bring to a boil, then turn heat down and simmer 20-25 minutes. This is when everything starts smelling like an actual Italian kitchen.

Step 4: Create That Creamy Magic

Here’s the game-changer: blend about one-third of the soup until smooth, then stir it back in. Use an immersion blender if you have one – so much easier. This makes the soup creamy without any dairy.

Step 5: Finish with Greens

Add spinach or kale and cook until it wilts – just a few minutes. Season with salt and pepper. If you’re doing the rosemary oil (do it!), fry a rosemary sprig in olive oil until crispy and drizzle over each bowl.

You Must Know

Don’t rush the soffritto step. I used to hurry through this part and wondered why my soup tasted flat. Those vegetables need time to break down and caramelize – that’s where all the flavor comes from.

Personal Secret: I cook the soffritto until the vegetables are so soft they practically dissolve. That’s my indicator that I’ve built enough flavor foundation.

Pro Tips & Cooking Hacks

• The blending step isn’t optional – it’s what makes this soup special instead of just okay
• Save some whole chickpeas before blending if you want extra texture chunks
• Decent vegetable stock makes a huge difference – don’t cheap out here
• Taste everything as you go since stock brands vary wildly in saltiness

Biggest Mistake: Adding greens too early. They get mushy and gross. Wait until the very end.

Flavor Variations & Suggestions

Mediterranean Style: Throw in some sun-dried tomatoes and olives Meat Version: Add cooked Italian sausage or pancetta with the soffritto Spicy Kick: Pinch of red pepper flakes with the garlic Lemon Fresh: Squeeze of lemon juice and zest at the end Herb Garden: Try fresh thyme or oregano instead of rosemary

Make-Ahead Options

This soup is honestly better the next day – all those flavors get to know each other overnight. Make it up to 3 days ahead and keep it in the fridge. Just reheat slowly on the stove and add more stock if it’s gotten too thick.

Freezer Storage: Freezes great for up to 4 months. Thaw completely before reheating and stir in extra stock as needed.

Recipe Notes & Baker’s Tips

• Chickpea choice: Canned is way easier, but if you want to use dried, soak overnight and cook until tender first
• Rosemary tip: Crush dried rosemary between your fingers to wake up the flavor
• Consistency: Should be thick but still spoonable – add stock if needed

Serving Suggestions

Crusty bread is non-negotiable with this soup – you need something to soak up every last drop. I usually serve it with focaccia or whatever good bread I can grab. A drizzle of good olive oil on top and maybe some Parmesan if you’re not keeping it vegan.

This works for casual weeknight dinners or when people come over – just ladle it into nice bowls and finish with that rosemary oil. Pairs really well with Chianti if you’re doing wine.

How to Store Your Tuscan Chickpea Soup

Room Temperature: Don’t leave it sitting out longer than 2 hours Refrigerator: Good for 3-4 days covered. Actually tastes better after sitting! Freezer: Up to 4 months in freezer containers Reheating: Warm slowly on stovetop over medium-low heat, stirring occasionally. Add more stock if it’s too thick.

Allergy Information

This recipe is naturally vegetarian and vegan (skip any cheese). Also gluten-free if you don’t serve bread with it.

Allergens: None in the basic recipe Heart-healthy: All that olive oil is good for you!

Questions I Get Asked A Lot

Can I use lacinato kale instead of curly kale in this recipe?

Absolutely! Lacinato kale (dinosaur kale) actually works even better – it’s more tender and doesn’t get as tough when cooked. Just remove the thick stems and chop it up.

Can I swap chickpeas for another bean?

Yes! Cannellini beans work great and are super traditional in Tuscan cooking. Navy beans or great northern beans work too. Just keep the same amounts.

How can I make this soup nut-free?

Good news – there are no nuts in this recipe at all! It’s naturally nut-free. Just double-check your vegetable stock label to be sure.

Can I use dried chickpeas instead of canned?

Sure! Just soak them overnight and cook until soft before adding to the soup. Takes longer but tastes great.

Can I make this in a slow cooker?

Yeah! Do the soffritto on the stove first, then dump everything (except greens) in the slow cooker for 6-8 hours on low. Add greens last 30 minutes.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Tuscan adventure turned out!