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Tuscan Chickpea Soup – Cozy, Creamy, and Quick to Make

Tuscan Chickpea Soup with basil and bread
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This creamy, savory Tuscan Garbanzo Bean Soup is a Mediterranean-inspired dish that combines hearty chickpeas, sun-dried tomatoes, and creamy coconut milk for a cozy, flavorful meal.

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 tbsp tomato paste
  • 2 (15 oz) cans 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 (or 2/3 cup heavy cream)
  • 2–3 cups fresh spinach
  • Salt and black pepper, to taste
  • Fresh basil leaves, for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3–4 minutes.

2. Add the minced garlic, dried oregano, and red pepper flakes. Cook for another 1–2 minutes until fragrant.

3. Add the chickpeas and tomato paste. Pour in the vegetable broth and stir well.

4. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.

5. Using an immersion blender or a regular blender, carefully blend about half of the soup until smooth and creamy.

6. Stir in the chopped sun-dried tomatoes, lemon juice, coconut milk, and fresh spinach.

7. Simmer for 5–10 minutes more, until the spinach is wilted and flavors are well combined.

8. Season with salt and black pepper to taste.

9. Ladle the soup into bowls, garnish with fresh basil leaves, and serve with toasted bread.

Notes

For a lighter version, use lite coconut milk and sun-dried tomatoes not packed in oil.

You can customize this soup by adding mushrooms, diced red pepper, or zucchini.

Omit red pepper flakes for a milder version.

Pairs well with toasted rustic bread or a fresh side salad.

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