Tuscan Chickpea Soup

Alright, flavor adventurers! Get ready to have your socks knocked off, because I’m about to share my OBSESSION: Tuscan Chickpea Soup. Seriously, this isn’t just soup. It’s a hug in a bowl, a flavor fiesta, and a total weeknight WIN.

I remember the EXACT moment I knew this recipe was destined for Cuba Queen glory. It was during one of my intense recipe testing sessions. I had tweaked and tweaked for days. Then, BOOM! I added a splash of balsamic vinegar right at the end. It was game-changing.

That tiny tweak took my Tuscan Chickpea Soup from “pretty good” to “OH. MY. GOODNESS.” The tangy sweetness balanced the savory chickpeas and vegetables PERFECTLY. My taste testers (aka my very honest family) went wild!

This Tuscan Chickpea Soup is what Cuba Queen is all about: bold, simple ingredients that deliver maximum flavor. We’re talking about taking humble ingredients and transforming them into something truly spectacular. Get ready, because I’m about to spill all my secrets! This Tuscan Chickpea Soup is about to become your new go-to.

INGREDIENTS You Need for This:

This Tuscan Chickpea Soup ingredient list is SHORT but mighty! Don’t let the simplicity fool you. Every single component plays a vital role in creating this flavor bomb.

• 2 tablespoons olive oil: Extra virgin is always my go-to. It adds a fruity richness you can’t beat.
• 1 large onion, chopped: Yellow or white will work. Make sure it’s finely chopped for even cooking.
• 2 carrots, chopped: Adds sweetness and a beautiful pop of color.
• 2 celery stalks, chopped: Celery provides that essential aromatic base. Don’t skip it!
• 4 cloves garlic, minced: I’m a garlic FIEND, so I never skimp.
• 1 teaspoon dried oregano: This herb brings that classic Italian flavor.
• 1/2 teaspoon red pepper flakes: For a little kick! Adjust to your liking.
• 1 (28 ounce) can crushed tomatoes: San Marzano tomatoes are my splurge-worthy pick. You’ll find the best quality tomatoes for this Tuscan Chickpea Soup at your local Italian market.
• 6 cups vegetable broth: Low-sodium is best so you can control the salt.
• 2 (15 ounce) cans chickpeas, drained and rinsed: The star of the show!
• 1 cup small pasta (ditalini, orzo, or elbow macaroni): Adds heartiness and a fun texture.
• 1/2 cup chopped fresh parsley: Fresh herbs are essential for brightness.
• 2 tablespoons balsamic vinegar: THIS is the game-changer. Don’t skip it!
• Salt and pepper to taste: Seasoning is KEY!
• Grated Parmesan cheese, for serving (optional): A little cheesy goodness never hurts.

Here’s the Tuscan Chickpea Soup game-changer that will blow your mind: try using canned chickpeas IN WATER instead of brine. The flavor is so much cleaner! You can also try using dried chickpeas to give it a more authentic flavour. The ingredients you’ll need for a delicious batch of Tuscan Chickpea Soup are easy to find.

STEP-BY-STEP INSTRUCTIONS:

Alright, flavor adventurers, let’s get cooking! Don’t stress – your Tuscan Chickpea Soup is going to be incredible. Just follow these simple steps, and you’ll be slurping up a bowl of pure deliciousness in no time.

1. Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes. These will release their flavours and set the base of your Tuscan Chickpea Soup.
2. Add Garlic and Spices: Add the garlic, oregano, and red pepper flakes. Cook, stirring constantly, until fragrant, about 1 minute. Be careful not to burn the garlic!
3. Incorporate Tomatoes and Broth: Pour in the crushed tomatoes and vegetable broth. Bring to a simmer, scraping up any browned bits from the bottom of the pot. This adds a TON of flavor.
4. Simmer and Thicken: Add the drained and rinsed chickpeas. Reduce heat to low, cover, and simmer for 15 minutes. This allows the flavors to meld together beautifully. For a thicker Tuscan Chickpea Soup, use an immersion blender to blend about half of the soup.
5. Cook the Pasta: Add the pasta and cook according to package directions, until al dente. Pro tip for Tuscan Chickpea Soup perfection: Don’t overcook the pasta! Nobody likes mushy soup.
6. Stir in the Finishing Touches: Stir in the fresh parsley and balsamic vinegar. Season with salt and pepper to taste. That balsamic vinegar is what makes this Tuscan Chickpea Soup sing! Taste and adjust seasoning as needed.
7. Serve and Enjoy: Ladle the Tuscan Chickpea Soup into bowls. Garnish with grated Parmesan cheese, if desired. While your Tuscan Chickpea Soup is working its magic, grab your camera – this is Instagram gold!

Here’s where most people mess up their Tuscan Chickpea Soup – but not you! They rush the simmering process. This Tuscan Chickpea Soup tastes even BETTER the next day, as the flavors have even more time to develop. In my kitchen, this Tuscan Chickpea Soup takes exactly 45 minutes from start to finish. You can also add some Swiss chard to this Tuscan Chickpea Soup, similar to Cacciucco di Ceci | Tuscan Chickpea and Chard Soup – Juls’ Kitchen.

PRESENTATION:

Presentation is EVERYTHING when you’re serving up a flavor bomb like this Tuscan Chickpea Soup! You want to make it look as amazing as it tastes.

I love serving this Tuscan Chickpea Soup in rustic bowls. A drizzle of olive oil on top adds a touch of elegance. A sprinkle of fresh parsley brightens it up. A generous grating of Parmesan cheese adds a salty, savory finish. People absolutely lose their minds when I serve this delightful Tuscan Chickpea Soup at dinner parties!

This Tuscan Chickpea Soup absolutely slays at dinner parties! I also love serving it for a cozy weeknight meal. Pair it with crusty bread for dipping and a simple green salad.

For an extra special touch, serve this Tuscan Chickpea Soup with a side of grilled cheese sandwiches. The creamy, cheesy goodness is the perfect complement to the savory soup.

Got leftovers? Transform them into a hearty pasta sauce! Just toss the leftover Tuscan Chickpea Soup with cooked pasta and a little extra Parmesan cheese. You can also freeze this Tuscan Chickpea Soup for up to 3 months.

I’ve also experimented with seasonal variations. In the fall, I add roasted butternut squash. In the spring, I add fresh spinach and asparagus. If you like this recipe, you will also enjoy my Butternut Squash Soup. This vibrant and flavorful Tuscan Chickpea Soup is also similar to Pasta e Ceci (Italian Pasta and Chickpea Stew) – Dishing Out Health.

FAQs:

Got questions? I’ve got answers! I’ve made this Tuscan Chickpea Soup more times than I can count, so I’ve heard it all.

Q: Can I make this Tuscan Chickpea Soup spicier?

A: Absolutely! Add more red pepper flakes, or a pinch of cayenne pepper. You could also use a spicy Italian sausage for added heat. Experiment and find your perfect spice level!

Q: What if I don’t have balsamic vinegar for my Tuscan Chickpea Soup?

A: While balsamic vinegar is my secret weapon, you can substitute it with red wine vinegar or a squeeze of lemon juice. It won’t be quite the same, but it will still add a touch of acidity.

Q: Can I use dried chickpeas instead of canned for my Tuscan Chickpea Soup?

A: Yes! Soak 1 cup of dried chickpeas overnight. Then, drain and rinse them. Cook them in the soup for about an hour, or until tender.

Q: How do I know when my Tuscan Chickpea Soup is perfectly done?

A: The pasta should be cooked al dente. The vegetables should be tender. The soup should be thick and flavorful. Trust your instincts!

Q: Can I add meat to this Tuscan Chickpea Soup?

A: While this is a Vegetarian Tuscan Soup, you can add Italian sausage, pancetta, or bacon for extra flavor. Cook the meat before adding the vegetables.

Q: What kind of pasta is best for this Tuscan Chickpea Soup?

A: I prefer small pasta shapes like ditalini, orzo, or elbow macaroni. But you can use any small pasta you like!

Q: Can I make this Tuscan Chickpea Soup ahead of time?

A: Yes! This soup tastes even better the next day. Just store it in an airtight container in the refrigerator.

Don’t be afraid to experiment and customize this version of Tuscan Chickpea Soup to your liking! And for more easy soup recipes, check out my Cheddar Garlic Herb Potato Soup.

CONCLUSION:

This Tuscan Chickpea Soup represents everything Cuba Queen stands for: bold flavors, simple ingredients, and recipes that are easy to make and impossible to resist. I’ve poured my heart and soul into perfecting this recipe. Now, it’s your turn to make it your own!

Here are my Tuscan Chickpea Soup Power Tips:

• Don’t skip the balsamic vinegar! This is the key to the whole dish.
• Taste and adjust seasoning as needed. Salt and pepper are your friends!
• Don’t overcook the pasta! Nobody likes mushy soup.

I’ve also created a few variations that I’m obsessed with:

• Spicy Tuscan Chickpea Soup: Add more red pepper flakes or a pinch of cayenne pepper.
• Creamy Tuscan Chickpea Soup: Stir in a dollop of heavy cream or Greek yogurt.
• Hearty Tuscan Chickpea Soup: Add Italian sausage, pancetta, or bacon.

The creamy version gets the biggest reactions! I am also obsessed with this Chickpea and Vegetable Soup! If you like this satisfying Tuscan Chickpea Soup, you might also like my Creamy Reuben Soup.

I have NO DOUBT that you’re going to knock this incredible Tuscan Chickpea Soup out of the park. So get in the kitchen, turn up the music, and let’s get cooking!

Now go make some memories with this Tuscan Chickpea Soup. Share your creations with me! I want to see your amazing dishes. Tag me in your photos on social media. Let’s spread the flavor love!

Tuscan Chickpea Soup

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This hearty Tuscan Chickpea Soup is packed with flavor and nutrients. A comforting and easy-to-make dish that’s perfect for a chilly evening.

• Author: Quinn
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Skillet
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1/2 teaspoon red pepper flakes (optional)
• 4 cups vegetable broth
• 1 (15-ounce) can chickpeas, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1/2 cup small pasta (such as ditalini)
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• Grated Parmesan cheese (optional, for serving)
• Crusty bread (for serving)

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
2. Add the garlic, rosemary, and red pepper flakes (if using) and cook for 1 minute more, until fragrant.
3. Pour in the vegetable broth, chickpeas, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Add the pasta and cook until tender, about 8-10 minutes.
5. Stir in the parsley and season with salt and pepper to taste.
6. Serve hot, garnished with grated Parmesan cheese (if desired) and crusty bread.

Notes

For a richer flavor, add a Parmesan cheese rind while simmering. Remove before serving. Serve with a drizzle of olive oil for added richness.