Description
This Creamy Tuscan Chickpea Soup is a hearty and flavorful dish that combines the earthy richness of chickpeas with the vibrant freshness of spinach and a hint of coconut milk or cream. Perfect for a cozy evening meal or a satisfying lunch.
Ingredients
Scale
For the Soup:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 can (14 ounces) diced tomatoes
- 1/2 cup coconut milk or heavy cream
- 3 cups fresh spinach
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- juice of 1/2 lemon
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the Vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook until softened.
- Season and Simmer: Stir in garlic, oregano, thyme, and red pepper flakes. Add chickpeas, vegetable broth, and diced tomatoes. Simmer for 20 minutes.
- Add Creaminess: Partially blend the soup with an immersion blender. Stir in coconut milk or cream, spinach, salt, and pepper. Simmer until spinach wilts.
- Finish and Serve: Remove from heat, add lemon juice, and garnish with parsley before serving.
Notes
- For added depth, sprinkle with grated Parmesan before serving if not dairy-free.
- This soup pairs beautifully with crusty bread for a hearty meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired, Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 260
- Sugar: 6g
- Sodium: 640mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
