Tuscan Chickpea Soup
A delightful and nourishing soup bringing a taste of Italy, made with chickpeas, kale, and aromatic vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soups
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 2 cups kale, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 4 cups vegetable broth
- 1 lemon, juiced
- Olive oil
- Salt and pepper to taste
- Optional: Red pepper flakes for heat
Instructions
- In a large pot, drizzle olive oil and heat it over medium.
- Add the diced onion, minced garlic, carrot, and celery. Sauté for about 5-7 minutes until softened and fragrant.
- Pour in the rinsed chickpeas and vegetable broth. Bring the mixture to a gentle simmer.
- Stir in the chopped kale along with the lemon juice. Cook until the kale is wilted and tender.
- Taste and adjust with salt, pepper, and red pepper flakes if desired.
- Ladle the soup into bowls and enjoy!
Notes
Feel free to substitute kale with spinach or Swiss chard. For added protein, consider including diced cooked chicken or sausage.
Find it online: https://breakfastrecip.com/tuscan-chickpea-soup/