Tuscan chickpea soup is a warm, rustic dish that brings classic Italian comfort straight to my kitchen. Packed with tender chickpeas, aromatic herbs, tomatoes, and hearty vegetables, this soup is simple, nourishing, and deeply flavorful. It’s one of those meals I turn to when I want something cozy, wholesome, and easy to pull together with pantry staples.
Why You’ll Love This Recipe
I love how this soup delivers bold, earthy flavor with just a handful of ingredients. It’s naturally vegetarian (and vegan), loaded with plant-based protein, and incredibly satisfying. The texture is hearty thanks to the chickpeas, and the broth is infused with garlic, rosemary, and olive oil. I also appreciate that it’s perfect for meal prep and gets even better the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Olive oil
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Onion (chopped)
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Carrots (chopped)
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Celery (chopped)
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Garlic (minced)
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Canned chickpeas (drained and rinsed)
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Canned diced tomatoes
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Vegetable broth
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Fresh rosemary or thyme
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Salt and pepper
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Optional: spinach or kale, lemon juice, crusty bread for serving
Directions
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I heat olive oil in a large soup pot over medium heat, then sauté the onions, carrots, and celery until they begin to soften—about 5 to 6 minutes.
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I stir in the garlic and cook for another minute until fragrant.
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I add the chickpeas, diced tomatoes, broth, herbs, salt, and pepper. I bring it all to a boil.
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I reduce the heat and let it simmer for 20–25 minutes, letting the flavors meld and the vegetables soften.
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I sometimes mash a portion of the chickpeas with a spoon or blend a cup of the soup and stir it back in for a thicker texture.
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If I’m adding greens, I stir them in during the last 5 minutes until wilted.
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Before serving, I add a splash of lemon juice for brightness and ladle it into bowls with a drizzle of olive oil on top.
Servings and timing
This recipe serves about 4 to 6 people.
Total time is approximately 40 minutes:
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10–15 minutes for preparation
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25 minutes for simmering
Variations
Sometimes I add a pinch of red pepper flakes for heat or stir in cooked pasta to make it even heartier. For a creamy version, I blend half of the soup completely until smooth. I also swap chickpeas for white beans or add chopped zucchini or potatoes for more variety. A parmesan rind added while simmering gives extra depth of flavor (if I’m not keeping it vegan).
Storage/Reheating
I store leftovers in the fridge for up to 5 days in an airtight container. It also freezes well for up to 2 months. To reheat, I warm it on the stove over medium heat or in the microwave, adding a splash of water or broth if it thickens too much.
FAQs
Can I use dried chickpeas instead of canned?
Yes, but I soak and cook them first. I use about 1.5 cups of cooked chickpeas to replace a 15-ounce can.
Is this soup vegan?
Yes, it’s completely vegan as long as I don’t add any cheese or non-vegan garnishes.
Can I make this in a slow cooker?
Absolutely. I add all the ingredients and cook on low for 6–8 hours or high for 3–4 hours. I add the greens near the end.
What should I serve with it?
I love serving it with crusty bread, focaccia, or a simple side salad. It’s also great topped with a drizzle of olive oil or fresh herbs.
How do I thicken the soup?
I mash some of the chickpeas or blend a portion of the soup. This creates a creamier consistency without needing cream.
Conclusion
Tuscan chickpea soup is one of those easy, nourishing meals that never fails to satisfy. It’s rich in flavor, full of healthy ingredients, and incredibly comforting. Whether I’m making it for a quick dinner or a cozy lunch prep, it’s always a bowl of warmth I’m happy to come back to.
