Description
This Creamy Tuscan Chickpea Soup is a hearty and comforting dish packed with wholesome ingredients like chickpeas, potatoes, and black kale, enriched with coconut cream for a luscious texture and a delicate blend of Italian seasonings. Perfect for a cozy meal, it balances rich flavors while being dairy-free and vegetarian-friendly.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 3-4 celery stalks, diced
- 2 large garlic cloves, finely chopped
- ½ lb (225 g) potatoes, peeled and cubed
- 2 cups (75 g) black kale (cavolo nero)
- ½ cup (30 g) sundried tomatoes
Seasonings and Flavorings
- ½ tablespoon Italian seasoning
- ¼ teaspoon red chili flakes
- 2 tablespoons tomato paste
- Salt and freshly ground black pepper to taste
Pantry and Liquids
- 2 cans (14 oz / 400 g each) chickpeas, drained and rinsed
- 5 cups (1.25 liter) vegetable stock
- 1 cup (250 ml) coconut cream
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften and the onion becomes translucent, about 5-7 minutes.
- Season and Add Ingredients: Stir in the finely chopped garlic, Italian seasoning, red chili flakes, and tomato paste. Cook for 1-2 minutes until fragrant. Then add the drained chickpeas, cubed potatoes, and vegetable stock. Bring the mixture to a boil, then reduce to a simmer. Let it cook uncovered until the potatoes are tender, about 15-20 minutes.
- Blend Soup: For a creamier texture, carefully blend about half of the soup using an immersion blender or by transferring portions to a blender. Blend until smooth and then return it to the pot, mixing well with the remaining chunky portion.
- Stir in Remaining Ingredients: Add the coconut cream, sundried tomatoes, and black kale. Stir to combine and continue simmering for 5-7 minutes, or until the kale wilts and softens.
- Adjust Seasoning and Serve: Taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed. Serve the soup hot, ideally with crusty bread on the side for a satisfying meal.
Notes
- Blending part of the soup is optional but adds a lovely creamy texture without using dairy.
- Use fresh black kale (cavolo nero) for authentic Tuscan flavor; if unavailable, substitute with curly kale or spinach.
- For a spicier soup, increase the red chili flakes to taste.
- This soup is naturally gluten-free and vegetarian.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
