Name: Creamy Tuscan Chickpea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 2 cans (15 oz each) chickpeas, drained and rinsed; 4 cups vegetable broth; 1 tsp fresh rosemary or thyme, chopped; 1/2 tsp dried oregano; 1 bay leaf; Salt and black pepper to taste; 1 cup coconut milk or heavy cream; 2 cups baby spinach or chopped kale; 1 tbsp lemon juice; Optional: red pepper flakes, grated parmesan for topping

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Creamy Tuscan Chickpea Soup is a rich, hearty, and wholesome dish that brings together tender chickpeas, fragrant herbs, and savory vegetables in a creamy, comforting broth. Inspired by rustic Italian flavors, this soup is both filling and nourishing. I love making it when I want something cozy and satisfying without relying on heavy ingredients.

Why You’ll Love This Recipe

I love how this soup feels like comfort food but still keeps things light and healthy. The chickpeas add fiber and plant-based protein, while the creamy texture makes every spoonful feel indulgent. It’s easy to make in one pot, comes together in under an hour, and tastes even better the next day. Whether I enjoy it with a chunk of crusty bread or on its own, it always hits the spot. Creamy Tuscan Chickpea Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil
Onion, chopped
Carrots, diced
Celery, diced
Garlic, minced
Canned chickpeas, drained and rinsed
Vegetable broth
Fresh rosemary or thyme
Dried oregano
Bay leaf
Salt and black pepper
Coconut milk or heavy cream (for creaminess)
Baby spinach or kale
Lemon juice (for brightness)
Optional: red pepper flakes, parmesan cheese for topping

Directions

I heat olive oil in a large pot over medium heat, then sauté the onion, carrot, and celery for 5–6 minutes until soft.
I stir in the garlic, herbs, and red pepper flakes if using, and cook for another minute.
I add the chickpeas, vegetable broth, and bay leaf, then bring everything to a simmer.
I let it simmer for 20–25 minutes to allow the flavors to deepen.
I use an immersion blender to partially blend the soup—just enough to thicken it while still leaving some texture.
I stir in the coconut milk (or cream) and spinach, letting it simmer for 5 more minutes until the greens wilt.
I finish with lemon juice, adjust the seasoning, and serve hot with a sprinkle of parmesan or a drizzle of olive oil.

Servings and timing

This recipe makes about 4–6 servings. It takes 10–15 minutes to prep and 30 minutes to cook—ready in about 40–45 minutes total.

Variations

I use white beans like cannellini instead of chickpeas for a softer texture.
Sometimes I add diced potatoes or zucchini for extra bulk.
I use oat milk or cashew cream for a dairy-free option.
For a richer version, I stir in a spoonful of pesto just before serving.
I add cooked pasta or orzo to make it even more filling.

storage/reheating

I store leftovers in the fridge in an airtight container for up to 4 days. To reheat, I warm it on the stovetop or in the microwave, adding a splash of broth or water if it thickens. It also freezes well—perfect for batch cooking and future cozy meals. Creamy Tuscan Chickpea Soup

FAQs

Can I use dried chickpeas?

Yes. I cook them beforehand (or in a pressure cooker) and use about 3 cups of cooked chickpeas in place of canned.

Is this soup vegan?

Yes, as long as I use plant-based milk and skip the parmesan topping or use a vegan version.

Do I have to blend the soup?

Not necessarily. I like to blend part of it for creaminess, but I’ve also made it completely chunky and it’s just as tasty.

What can I serve with this soup?

Crusty bread, garlic toast, or a side salad go really well. I also love serving it with roasted veggies or grilled cheese.

Can I make this in a slow cooker?

Yes. I sauté the veggies first, then add everything (except the greens and cream) to the slow cooker and cook on low for 6–7 hours. I stir in the spinach and cream at the end.

Conclusion

Creamy Tuscan Chickpea Soup is one of my favorite soups to make when I want something hearty, flavorful, and comforting. It’s easy, versatile, and full of nourishing ingredients that leave me satisfied without feeling too heavy. Whether I’m feeding a crowd or meal prepping for the week, this soup always delivers warmth and flavor in every bowl.

Creamy Tuscan Chickpea Soup

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Creamy Tuscan Chickpea Soup is a hearty, plant-based soup featuring tender chickpeas, aromatic herbs, and fresh vegetables in a creamy broth. Inspired by rustic Italian flavors, it’s cozy, filling, and perfect for any season.

Author: Lizaa
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4–6 servings
Category: Soup
Method: Stovetop
Cuisine: Italian
Diet: Vegan

Ingredients

2 tbsp olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
2 cans (15 oz each) chickpeas, drained and rinsed
4 cups vegetable broth
1 tsp fresh rosemary or thyme, chopped
1/2 tsp dried oregano
1 bay leaf
Salt and black pepper to taste
1 cup coconut milk or heavy cream
2 cups baby spinach or chopped kale
1 tbsp lemon juice
Optional: red pepper flakes, grated parmesan for topping

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Instructions

Heat olive oil in a large pot over medium heat.
Sauté onion, carrot, and celery for 5–6 minutes until softened.
Add garlic, rosemary, oregano, and red pepper flakes (if using), and cook for 1 minute more.
Add chickpeas, vegetable broth, and bay leaf. Bring to a simmer.
Simmer for 20–25 minutes to deepen flavors.
Use an immersion blender to partially blend the soup, leaving some chickpeas whole.
Stir in coconut milk and baby spinach. Simmer 5 more minutes until greens are wilted.
Add lemon juice, adjust seasoning, and serve hot with optional parmesan or olive oil drizzle.