Description
A comforting and flavorful Creamy Tuscan Chickpea Soup recipe that is perfect for a cozy night in. This hearty soup is packed with chickpeas, potatoes, vegetables, and coconut cream, all simmered together to create a rich and creamy texture with a hint of Italian spices.
Ingredients
Units
Scale
Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 3–4 celery stalks, diced
- 2 large garlic cloves, finely chopped
- 1/2 tablespoon Italian seasoning
- 1/4 teaspoon red chili flakes
- 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
Additional Ingredients:
- 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
- Saute Vegetables: Heat olive oil in a large pot. Add onion, carrots, and celery. Cook until softened.
- Add Flavors: Stir in garlic, Italian seasoning, and red chili flakes. Cook briefly.
- Cook Soup: Mix in tomato paste, chickpeas, potatoes, and vegetable stock. Simmer until potatoes are tender.
- Blend (Optional): For a creamier texture, blend a portion of the soup until smooth.
- Finish Soup: Add coconut cream, sundried tomatoes, and kale. Simmer until kale is wilted.
- Season and Serve: Adjust seasoning and serve hot with crusty bread.
Nutrition
- Serving Size: 1
- Calories: 289
- Sugar: 31g
- Sodium: 676mg
- Fat: 11g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
