Description
This Creamy Tuscan Chickpea Soup is a hearty and flavorful dish packed with nutritious vegetables and creamy coconut, perfect for a comforting meal.
Ingredients
1 tablespoon olive oil
1 medium onion
diced
2 medium carrots
diced
3–4 celery stalks
diced
2 large garlic cloves
finely chopped
½ tablespoon Italian seasoning
¼ teaspoon red chili flakes
2 tablespoons tomato paste
2 cans (14 oz / 400 g) chickpeas
drained and rinsed
½ lb (225 g) potatoes
peeled and cubed
5 cups (1.25 liter) vegetable stock
1 cup (250 ml) coconut cream
½ cup (30 g) sundried tomatoes
2 cups (75 g) black kale (cavolo nero)
Salt and freshly ground black pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Stir in the garlic, Italian seasoning, and red chili flakes; cook for an additional minute until fragrant.
- Add the tomato paste and stir well to combine with the vegetables.
- Add the chickpeas and cubed potatoes to the pot, then pour in the vegetable stock. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the potatoes are tender.
- Stir in the coconut cream, sundried tomatoes, and black kale. Simmer for an additional 5 minutes until the kale is wilted and the soup is heated through.
- Season to taste with salt and black pepper before serving.
Notes
Feel free to add more vegetables or spices according to your taste preferences. This soup can also be blended for a smoother texture.
- Prep Time: 20
- Cook Time: 30
- Category: Soup
- Method: soup
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 7 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 14 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 9 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: Creamy Tuscan Chickpea Soup, chickpea soup, vegetarian soup, creamy soup, Tuscan recipes