Description
Indulge in the rich flavors of Tuscany with this creamy Tuscan chickpea soup. Packed with hearty vegetables and aromatic herbs, this soup is a comforting and satisfying meal that will warm you up from the inside out.
Ingredients
Units
Scale
Vegetable Base:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 3–4 celery stalks, diced
- 2 large garlic cloves, finely chopped
Seasonings:
- 1/2 tablespoon Italian seasoning
- 1/4 teaspoon red chili flakes
Additional Ingredients:
- 2 tablespoons tomato paste
- 2 cans (14 oz / 400 g) chickpeas, drained and rinsed
- 1/2 lb (225 g) potatoes, peeled and cubed
- 5 cups (1.25 liter) vegetable stock
- 1 cup (250 ml) coconut cream
- 1/2 cup (30 g) sundried tomatoes
- 2 cups (75 g) black kale (cavolo nero)
- Salt and freshly ground black pepper to taste
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened.
- Add Seasonings: Stir in garlic, Italian seasoning, and red chili flakes. Cook for another minute.
- Combine Ingredients: Mix in tomato paste, chickpeas, potatoes, and vegetable stock. Simmer until potatoes are tender.
- Blend Soup (Optional): For a creamier texture, blend a portion of the soup until smooth and return it to the pot.
- Add Cream and Greens: Stir in coconut cream, sundried tomatoes, and black kale. Simmer until kale is wilted.
- Adjust Seasoning and Serve: Taste and adjust seasoning as needed. Serve hot with crusty bread.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg
