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Tuscan Chickpea Soup

Tuscan chickpea soup with a golden rosemary-garlic broth, creamy mashed chickpeas, and tender kale. Simmered until flavorful, then finished with lemon, olive oil, and parmesan shavings for a hearty Italian main.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chickpeas
  • 2 can (15 oz) chickpeas, drained
Kale
  • 4 cups kale, chopped
Onion
  • 1 onion, diced
Garlic
  • 6 cloves garlic, minced
Fire-roasted diced tomatoes
  • 1 can (14 oz) fire-roasted diced tomatoes
Vegetable broth
  • 6 cups vegetable broth
Olive oil and herbs
  • 2 tbsp olive oil
  • 2 sprigs fresh rosemary
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
Parmesan
  • 1 parmesan rind (optional)
Serving items
  • Olive oil, parmesan, and lemon for serving Use for finishing to taste.
  • Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the base
  1. Heat 2 tbsp olive oil in a large pot over medium heat and sauté the diced onion until softened, about 5 minutes, stirring occasionally so it doesn’t brown.
  2. Add the minced garlic and red pepper flakes and cook for 2 minutes, stirring until fragrant and lightly toasted.
Simmer the soup
  1. Add chickpeas, fire-roasted diced tomatoes, vegetable broth, rosemary, Italian seasoning, and the optional parmesan rind; bring the mixture to a boil.
  2. Reduce to a steady simmer and cook for 20 minutes, keeping small bubbles and gently stirring so the broth stays clear.
  3. Remove the rosemary sprigs and the parmesan rind, then mash or blend about a third of the chickpeas for a thicker, creamier texture.
Finish and serve
  1. Stir in the chopped kale and cook for 5 minutes, until wilted but still bright green.
  2. Season with salt and pepper and add lemon to taste, then drizzle with olive oil and sprinkle parmesan before serving.

Notes

For the silkiest texture, mash the chickpeas directly in the pot (or blend briefly) right after simmering; you’ll still get whole chickpeas in every bowl. Refrigerate leftovers in a covered container up to 4 days—reheat gently over medium-low. Freezing is not recommended because kale can soften too much. For a dairy-free option, skip the parmesan rind and finish with extra lemon zest and a drizzle of olive oil.