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A warming chickpea soup made in the style of rustic Tuscan cuisine with added greens and fragrant rosemary in a flavoursome broth.
How does soup and salad sound? Stick with the Italian theme by serving this soup with an epic Focaccia Sandwich!
Who doesn’t love a chickpea? It’s a go-to option for me when I want to add a bit of tasty substance to a salad, dips, curry and so much more!
Chickpeas can be added to so many recipes because their taste is fairly subtle, allowing them to sit in the background without taking over a dish. But once in a while, we need to give humble chickpeas a bit of time in the limelight.
This soup lets them shine, using chickpeas to build a hearty soup with a pleasantly nutty flavour.
Tuscan cuisine
Although we talk about Italian food, in reality it is highly regional and far more diverse than pasta and pizza. Tuscan food is very much a thing of its own, and with flavours and styles that stand out from the pack.
The main idea behind cooking in Tuscany is the idea of ‘cucina povera‘ which literally means ‘poor cooking’. It’s the idea of simple, inexpensive food that can be made in quantity.
Although poverty is no longer a driving factor, the same attention to goodness in simplicity remains. Tuscan cuisine is not where you go for elaborate meals, but rather hearty fare made from local, nutritious ingredients.
Tuscan food is also not heavy on ornamentation or spices. This is food that is based on substance, not style.
It is also a region that loves soups, such as the famous Zuppa Toscana, and legumes. I’ve brought those two great loves together in this simple, hearty chickpea soup!
How to make it
This soup starts with making soffritto, the classic base of many Italian dishes. Do this by cutting onions, carrots and celery into small pieces and sautéing it over low heat in olive oil. Give it time to cook so that they will truly soften to get the best flavour.
Now pour in the passata, vegetable stock and drained chickpeas and bring it to a boil. Once it has boiled, lower the heat and let it simmer for 20-25 minutes.
Then add the spinach and let it cook for a couple more minutes while adding salt and pepper to taste. An easy way to elevate this simple soup is to fry a couple sprigs of rosemary in olive oil, and then drizzle the oil over the soup. This will bring a luscious fragrance and taste!
Recipe tips and notes
- Make sure that the ingredients for soffritto are of similar size so that they all cook at the same speed. The carrots, celery and onion can be pulsed in a food processor to save work with a knife, but don’t overdo it or they will be too small. Use the photo above as a guide.
- To make a thicker version of this soup, run 1/3 of the soup through a blender or food processor before adding the spinach, and return it to the soup.
- Shaved or grated vegetarian parmesan cheese can be added to the soup before serving.
Serving suggestions
It may be an optional extra, but I love lightly frying a couple sprigs of rosemary in olive oil and drizzling the fragrant flavoured oil over my soup before serving. It adds a lovely woodsy flavour to an already tasty soup.
After that, all you need to do is serve this soup with a slice of crusty bread or, to stick with the Italian theme, homemade focaccia!
Storage and leftovers
Leftover chickpea soup will sit happily in the fridge for 2-3 days, improving the whole time as the flavours have more time to meld. Reheat the soup on a stove top with small a splash of stock or water if it looks a bit thick.
It will also freeze beautifully for 2-4 months if left to cool completely before adding to the freezer. Place it in the fridge a day before you plan to eat it so it can defrost, then reheat on your stovetop.
More hearty Italian soup recipes
- Sausage Gnocchi Soup with ‘Nduja
- Easy Lasagna Soup
- Harvest Minestrone Soup
- Pasta e Fagioli Soup
- Chunky Mushroom Soup with Buckwheat Groats
Tuscan Chickpea Soup
Ingredients
- 1 tbsp This is an affiliate link.olive oil
- ½ onion
- 1 carrot
- 1 celery rib
- 2 cloves garlic
- 2 sprigs fresh rosemary, or ½ tsp dried rosemary
- 125ml/½ cup This is an affiliate link.tomato passata/crushed tomatoes
- 1 litre/4 cups This is an affiliate link.vegetable stock
- 2 This is an affiliate link.bay leaves
- 800g/28oz canned chickpeas, drained
- 60g/2 cups spinach or kale, fresh or frozen
- Salt and pepper to taste
- Top with fried rosemary and flavoured oil , optional
Instructions
- Heat the olive oil in a pot, then add the finely chopped onion, carrot and celery to the pot together with the chopped rosemary and sauté over low heat for 7-10 minutes, add minced garlic and cook for 30 seconds longer.
- Pour in the tomato passata, vegetable stock and the drained canned chickpeas, bring to a boil and simmer for 20-25 minutes. If you prefer thicker soups, process 1/3 of it in a blender, then return to the pot.
- Then add the spinach and cook for a couple of minutes longer, season with salt and pepper to taste.
- Fry a couple of rosemary sprigs in 3 tbsp of olive oil, then drizzle the flavoured oil over the soup right before serving for extra flavour.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this soup! It’s my favorite go to when I’m craving cozy bowl of soup.
So happy to hear it, Hilda!