Creamy Tuscan Chickpea Soup Ultimate
This Creamy Tuscan Chickpea Soup is a comforting and flavorful dish that brings the taste of Tuscany to your kitchen. Packed with chickpeas, sun-dried tomatoes, and spinach in a creamy broth, it's a simple yet satisfying meal perfect for any occasion.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring spoons
- Measuring cups
- immersion blender (or regular blender)
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- ½ cup sun-dried tomatoes, oil-packed, drained and chopped
- ½ cup heavy cream or coconut cream
- 5 ounces fresh spinach, roughly chopped
- ¼ cup grated Parmesan cheese optional
- Salt to taste
- Pepper to taste
- Red pepper flakes optional
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook until fragrant, about 1 minute.
- Add the drained and rinsed chickpeas, diced tomatoes (with their juice), vegetable broth, and chopped sun-dried tomatoes to the pot.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes, allowing the flavors to meld together.
- Use an immersion blender to partially blend the soup, leaving some chickpeas whole for texture. If you don't have an immersion blender, you can carefully transfer about 2 cups of the soup to a regular blender and blend until smooth. Then, return the blended soup to the pot.
- Stir in the heavy cream (or coconut cream) and Parmesan cheese (if using).
- Add the chopped spinach and cook until wilted, about 2-3 minutes.
- Season with salt, pepper, and red pepper flakes (if using) to taste.
- Ladle the soup into bowls and garnish with fresh basil leaves and extra Parmesan cheese (if using).
- Serve with crusty bread for dipping.
Notes
Soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. For a vegan option, use coconut cream instead of heavy cream and omit the Parmesan cheese. Add cooked Italian sausage, shredded chicken, or white beans for extra protein. Rehydrate sun-dried tomatoes in hot water if they are too chewy. Add more vegetable broth if the soup is too thick or simmer to evaporate liquid if it is too thin. For more flavor, add a squeeze of lemon juice or a dash of balsamic vinegar.