Description
This Creamy Tuscan Chickpea Soup is a hearty and nutritious blend of chickpeas, potatoes, and black kale simmered in a savory vegetable stock and enriched with coconut cream for a luscious texture. Infused with Italian seasoning, tomato paste, and a touch of red chili flakes, this comforting soup is perfect for a cozy meal. It’s vegan and gluten-free, packed with fiber and protein, and can be enjoyed any time of the year.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion, diced
- 2 medium carrots, diced
- 3-4 celery stalks, diced
- 2 large garlic cloves, finely chopped
- ½ lb (225 g) potatoes, peeled and cubed
- 2 cups (75 g) black kale (cavolo nero)
- ½ cup (30 g) sundried tomatoes
Pantry Items
- 1 tablespoon olive oil
- ½ tablespoon Italian seasoning
- ¼ teaspoon red chili flakes
- 2 tablespoons tomato paste
- 2 cans (14 oz / 400 g each) chickpeas, drained and rinsed
- 5 cups (1.25 liter) vegetable stock
- 1 cup (250 ml) coconut cream
- Salt and freshly ground black pepper to taste
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 are softened and fragrant, about 5-7 minutes.
- Season and Add Ingredients: Stir in the finely chopped garlic, Italian seasoning, and red chili flakes. Cook for 1 minute until aromatic. Then add the tomato paste, chickpeas, cubed potatoes, and vegetable stock to the pot. Stir well to combine.
- Simmer Soup: Bring the mixture to a boil, then reduce to a simmer. Let it cook until the potatoes are tender, approximately 20 minutes.
- Blend Soup: For a creamier texture, carefully blend about half of the soup using an immersion blender or transfer to a blender. Blend until smooth, then return it to the pot and stir well to combine with the remaining chunky soup.
- Stir in Remaining Ingredients: Add the coconut cream, sundried tomatoes, and black kale to the pot. Stir to combine and simmer for an additional 5 minutes, or until the kale is wilted and tender.
- Adjust Seasoning and Serve: Taste the soup and season with salt and freshly ground black pepper as needed. Serve the soup hot, ideally with crusty bread on the side for a satisfying meal.
Notes
- You can substitute black kale with curly kale or spinach if unavailable.
- Blending a portion of the soup is optional but highly recommended for a richer texture.
- For extra protein, add a sprinkle of grated Parmesan cheese if not vegan.
- To make it spicier, increase the red chili flakes to ½ teaspoon.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
