Imagine a warm bowl of Tuscan Chickpea Soup, full of hearty veggies and tasty spices. This comforting dish is easy to make and cozy enough to brighten any day!
I love how every spoonful is packed with flavor—it’s like a hug in a bowl! Plus, it’s simple to whip up, making it perfect for busy nights. Enjoy it with some crusty bread! 🍞
Key Ingredients & Substitutions
Chickpeas: The star of this soup! They provide protein and a nice texture. If you’re short on time, you can use canned chickpeas, which are already cooked. If you’re avoiding legumes, try lentils as a substitute—but adjust cooking time as they cook faster!
Butternut Squash: It brings sweetness and a creamy texture to the soup. If it’s not in season, you can substitute pumpkin or sweet potatoes for a similar effect. They add a nice color, too!
Kale: This leafy green adds nutrition and a lovely bite. If you don’t have kale, feel free to use spinach or Swiss chard as alternatives. Just toss them in a bit earlier, as they wilt faster.
Vegetable Broth: It forms the soup’s base flavor. If you’re short on broth, water works in a pinch but might lack some depth. Enhance the flavor with a splash of soy sauce or miso if needed!
How Can I Enhance the Flavor During Cooking?
A flavorful soup is all about technique and timing! Start by sautéing your vegetables. This builds a flavor base, so don’t rush it—allow them to soften and develop some sweetness.
- Heat oil over medium heat before adding onions. Cook until they’re translucent, then add garlic, celery, and carrots. Let them get soft, around 4-5 minutes.
- Spices play a key role! Stir in your dried herbs and spices (like oregano and smoked paprika) right before adding liquids. This helps bloom their flavors.
- Don’t forget to taste! Halfway through cooking, do a quick taste test. Adjust salt and pepper to suit your palate, and add red pepper flakes if you like a kick!
By following these tips, you’ll end up with a delicious and comforting Tuscan Chickpea Soup. Happy cooking!
How to Make Tuscan Chickpea Soup
Ingredients You’ll Need:
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 1 medium zucchini, diced
- 1 medium butternut squash, peeled and diced (about 2 cups)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, with juices
- 4 cups vegetable broth
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- 3 cups chopped kale, ribs removed
- Optional: red pepper flakes for heat
- Freshly cracked black pepper, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and roughly 40 minutes to cook, giving you a total time of around 55 minutes. It’s a comforting solution for weeknight dinners or a cozy gathering with friends!
Step-by-Step Instructions:
1. Start with Sautéing the Aromatics:
Heat 2 tablespoons of olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté for about 4-5 minutes until it turns translucent. This step begins building a flavorful base for your soup!
2. Add the Veggies:
Next, stir in the minced garlic, diced celery, and carrots. Cook for another 4-5 minutes, letting the vegetables soften. You’ll want everything to smell delicious by now!
3. Incorporate the Remaining Vegetables and Spices:
Now, add the diced zucchini, butternut squash, oregano, thyme, smoked paprika, and a pinch of salt and black pepper. Cook this mixture for about 3 minutes, which helps blend the flavors together beautifully.
4. Pour in the Broth and Tomatoes:
Carefully pour in the vegetable broth, along with the canned diced tomatoes (juices included) and the chickpeas. Stir everything well and bring the soup to a rolling boil.
5. Simmer for Tenderness:
Once boiling, reduce the heat and let it simmer uncovered for about 25-30 minutes. This allows the squash and vegetables to become tender and the flavors to deepen.
6. Add the Kale:
After the veggies have softened, stir in the chopped kale. Cook for an additional 5-7 minutes until the kale is wilted yet vibrant, adding a beautiful green color to your soup.
7. Final Seasoning:
Before serving, give the soup a taste! Adjust any seasonings with salt, pepper, and if you like some heat, sprinkle in some red pepper flakes.
8. Serve & Enjoy:
Serve your Tuscan Chickpea Soup hot, garnished with freshly cracked black pepper on top. Enjoy it with crusty bread for a complete meal. It’s perfect for cozy dinners or a meal prep option throughout the week!
Can I Use Different Vegetables in This Soup?
Absolutely! Feel free to customize the soup based on your preferences or what you have on hand. Other vegetables like bell peppers, green beans, or even spinach work great! Just make sure to adjust the cooking times for any harder vegetables.
How Do I Store Leftover Soup?
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen in freezer-safe containers for up to 3 months. Just remember to let it cool completely before freezing!
Can I Make This Soup in a Slow Cooker?
Yes, you can! Simply sauté the onions and garlic in a pan, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the kale during the last 30 minutes of cooking to keep it vibrant and tender.
What Can I Serve with Tuscan Chickpea Soup?
This soup is delicious on its own, but you can enhance the meal by serving it with crusty bread, garlic bread, or a fresh salad on the side. A sprinkle of Parmesan cheese on top adds a nice touch too!
