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Tuscan Chickpea Soup

Bowl of 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.

Ingredients

Scale
  • 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)

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.

Find it online: https://cubaqueen.com/tuscan-chickpea-soup/