Creamy Tuscan Chickpea Soup -

Creamy Tuscan Chickpea Soup

This simple and quick soup is shockingly satisfying and delicious, especially with some sourdough toast to dip into it! This is like Marry Me Chickpeas but in cozy soup form.

Prep Time 15

Cook Time 15

Servings bowls

Calories 381kcal

Author Faith Ralphs

Ingredients

1 onion, chopped
2 cloves garlic, minced
2 teaspoons Italian seasoning (or 1 tsp oregano, 1 tsp basil)
1 teaspoon smoked paprika
1/4 tsp red pepper flakes (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons tomato paste
2 15-oz cans chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
4 cups low-sodium vegetable broth I use Better than Bouillon vegetable base
1/3 cup sun-dried tomatoes, chopped either in oil or dry
1/2 lemon, juiced
1 cup coconut milk from a can (light or full-fat) about half the can
2-3 cups spinach or chopped kale

Instructions

In a large pot, saute the onion, adding a splash of water when the bottom starts to brown. Cook 3-4 minutes.
Add garlic, tomato paste, Italian seasoning, smoked paprika, salt and pepper. Cook 2 minutes more until fragrant.
Add the vegetable broth, chopped sundried tomatoes, and chickpeas. Stir well, scraping bottom of the pot. Let simmer 10 minutes for flavors to develop.
You can partially blend the soup at this point to make it thicker if you want, or just mash some chickpeas against the side of the pot with a fork.
Add coconut millk, lemon juice, and kale or spinach. Simmer an additional 5 minutes. Taste and add additional salt or pepper to taste.
Ladle the soup into bowls and serve with toasted bread.

Notes

You can add other vegetables to this or use other beans. It's customizable!

Nutrition