Tuscan Chickpea Soup
A warming soup made with chickpeas and spinach or kale in a flavoursome broth.
Servings: 6
Equipment
- This is an affiliate link.blender or food processor
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
Calories: 165kcal | Carbohydrates: 24g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1269mg | Potassium: 359mg | Fiber: 7g | Sugar: 3g | Vitamin A: 3057IU | Vitamin C: 6mg | Calcium: 71mg | Iron: 2mg