Description
This Creamy Tuscan Chickpea Soup is a comforting, hearty dish featuring tender chickpeas, potatoes, and black kale simmered in a flavorful vegetable stock, enriched with coconut cream for a velvety texture. Infused with Italian seasoning, sundried tomatoes, and a touch of chili flakes, this soup is perfect for a cozy meal that’s both nourishing and delicious.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 3-4 celery stalks, diced
- 2 large garlic cloves, finely chopped
- ¼ teaspoon red chili flakes
- ½ lb (225 g) potatoes, peeled and cubed
- 2 cups (75 g) black kale (cavolo nero)
Seasonings and Flavorings
- ½ tablespoon Italian seasoning
- 2 tablespoons tomato paste
- ½ cup (30 g) sundried tomatoes
- Salt and freshly ground black pepper to taste
Legumes and Liquids
- 2 cans (14 oz / 400 g each) chickpeas, drained and rinsed
- 5 cups (1.25 liter) vegetable stock
- 1 cup (250 ml) coconut cream
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery and sauté until the vegetables soften and become fragrant, about 5-7 minutes.
- Season and Add Ingredients: Stir in the chopped garlic, Italian seasoning, red chili flakes, and tomato paste. Cook for 1-2 minutes until fragrant. Add the drained chickpeas, cubed potatoes, and vegetable stock to the pot. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, approximately 15-20 minutes.
- Blend Soup: For a creamier texture, optionally remove about one-third of the soup and blend it until smooth using a blender or immersion blender. Return the blended portion to the pot and stir well to combine.
- Stir in Remaining Ingredients: Add the coconut cream, sundried tomatoes, and black kale to the soup. Continue simmering for another 5-7 minutes until the kale has wilted and all flavors are well combined.
- Adjust Seasoning and Serve: Taste the soup and season with salt and freshly ground black pepper as needed. Serve hot, ideally with crusty bread for a satisfying meal.
Notes
- You can adjust the thickness by blending more or less of the soup.
- Use fresh or frozen kale if black kale is unavailable.
- For added protein, consider adding cooked sausage or chicken if not keeping it vegetarian.
- Make sure to rinse canned chickpeas thoroughly to reduce sodium content.
- This soup stores well and can be refrigerated for up to 3 days or frozen for longer storage.
