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Tuscan Chickpea Soup

Tuscan Chickpea Soup
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Warm up your kitchen and your soul with this delightful Tuscan Chickpea Soup! Bursting with Mediterranean flavors, this comforting dish features tender chickpeas, vibrant sun-dried tomatoes, and fresh spinach, all enveloped in a creamy coconut milk base. Perfect for chilly evenings or as a quick weeknight dinner, you can whip up this nourishing soup in under 30 minutes. It’s not just hearty; it’s also completely plant-based and gluten-free, making it a wonderful option for everyone at your table. With its rich flavor profile and easy preparation, this soup is sure to become a family favorite that you’ll want to make again and again.

Ingredients

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  • 1 tablespoon olive oil
  • 1/2 cup diced onion
  • 2 cloves garlic (minced)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 2 tablespoons tomato paste
  • 2 (15 oz) canned chickpeas (drained and rinsed)
  • 3–4 cups low-sodium vegetable broth
  • 1/3 cup sun-dried tomatoes in oil (chopped)
  • Juice of 1/2 lemon
  • 1 cup full-fat coconut milk from a can
  • 2–3 cups fresh spinach
  • Salt and black pepper to taste
  • Fresh basil leaves (for garnish)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent (about 3–4 minutes). Stir in minced garlic, dried oregano, and red pepper flakes until fragrant.
  2. Add tomato paste and drained chickpeas; stir well to coat. Pour in vegetable broth, bring to a boil, then reduce heat to simmer for 15 minutes.
  3. Blend half the soup using an immersion blender or regular blender until smooth while leaving some chickpeas intact for texture.
  4. Stir in sun-dried tomatoes, lemon juice, and coconut milk. Add spinach and cook until wilted (about 5 minutes). Season with salt and black pepper to taste.
  5. Serve hot garnished with fresh basil leaves.

Nutrition

Find it online: https://cookingwitheliana.com/tuscan-chickpea-soup/