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Tuscan Chickpea Soup

Tuscan chickpea soup with a rosemary-garlic broth and a creamy mash of chickpeas. Fire-roasted tomatoes and wilted kale make it hearty, comforting, and bright with lemon.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chickpeas and kale soup base
  • 2 can (15 oz) chickpeas drained
  • 4 cup kale chopped
  • 1 onion diced
  • 6 clove garlic minced
  • 1 can (14 oz) fire-roasted diced tomatoes
  • 6 cup vegetable broth
  • 2 tbsp olive oil
  • 2 fresh rosemary sprigs
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 1 parmesan rind optional
  • 0.25 olive oil for serving, drizzle
  • 2 tbsp parmesan for serving, shavings
  • 0.25 lemon for serving
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Heat olive oil in a large pot over medium heat, then sauté the onion for 5 minutes until softened and slightly translucent.
  2. Add the garlic and red pepper flakes and cook for 2 minutes, stirring, until fragrant.
Simmer the soup
  1. Add the chickpeas, fire-roasted diced tomatoes, vegetable broth, fresh rosemary, Italian seasoning, and the parmesan rind (if using), then bring to a boil.
  2. Simmer for 20 minutes, then remove the rosemary sprigs and the parmesan rind.
  3. Mash or blend about one-third of the chickpeas in the pot to thicken the broth to a creamy texture.
Wilt kale and finish
  1. Add the chopped kale and cook for 5 minutes until wilted and tender.
  2. Season with salt and black pepper, then add lemon juice and finish with a drizzle of olive oil and parmesan shavings.

Notes

For the creamiest texture, mash the chickpeas right in the pot after simmering—about one-third gives body without turning the soup fully smooth. Store leftovers in the refrigerator up to 4 days; reheat gently. Freezing is okay for up to 2 months, though kale may soften further. If you want it dairy-free, skip the parmesan rind and finish with extra lemon and olive oil.