Description
A rich and comforting Creamy Tuscan Chickpea Soup filled with wholesome ingredients and bursting with flavor.
Ingredients
1 tablespoon olive oil
1 medium onion diced
2 medium carrots diced
3–4 celery stalks diced
2 large garlic cloves finely chopped
½ tablespoon Italian seasoning
¼ teaspoon red chili flakes
2 tablespoons tomato paste
2 cans (14 oz / 400 g) chickpeas drained and rinsed
½ lb (225 g) potatoes peeled and cubed
5 cups (1.25 liter) vegetable stock
1 cup (250 ml) coconut cream
½ cup (30 g) sundried tomatoes
2 cups (75 g) black kale (cavolo nero)
Salt and freshly ground black pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery; sauté until softened, about 5-7 minutes.
- Add the chopped garlic, Italian seasoning, and red chili flakes, and cook for another 1-2 minutes until fragrant.
- Stir in the tomato paste and cook for an additional minute.
- Add the chickpeas, cubed potatoes, and vegetable stock. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Once the potatoes are cooked, stir in the coconut cream, sundried tomatoes, and kale. Cook until the kale is wilted, about 5 minutes.
- Season with salt and freshly ground black pepper to taste, then serve hot.
Notes
For extra creaminess, you can blend a portion of the soup before adding the kale. Adjust seasoning according to your taste.
- Prep Time: 20
- Cook Time: 30
- Category: Main dish
- Method: soup
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 7 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 14 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 9 g
- Protein: 11 g
- Cholesterol: 0 mg
Keywords: Creamy Tuscan Chickpea Soup, chickpea soup, vegan soup, healthy soup, comforting soup