Description
This Creamy Tuscan Chickpea Soup is a hearty and flavorful vegetarian dish, packed with nutritious chickpeas, tender potatoes, and black kale, simmered in a rich and creamy coconut-infused broth seasoned with Italian herbs and sundried tomatoes. Perfect for a comforting lunch or dinner, this soup balances the earthiness of vegetables with the creaminess of coconut cream for a satisfying meal.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion, diced
- 2 medium carrots, diced
- 3-4 celery stalks, diced
- 2 large garlic cloves, finely chopped
- ½ lb (225 g) potatoes, peeled and cubed
- 2 cups (75 g) black kale (cavolo nero)
- ½ cup (30 g) sundried tomatoes
Pantry and Seasonings
- 1 tablespoon olive oil
- ½ tablespoon Italian seasoning
- ¼ teaspoon red chili flakes
- 2 tablespoons tomato paste
- 2 cans (14 oz / 400 g each) chickpeas, drained and rinsed
- 5 cups (1.25 liter) vegetable stock
- 1 cup (250 ml) coconut cream
- Salt and freshly ground black pepper to taste
Instructions
- Sauté Vegetables: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and sauté until the vegetables are softened and fragrant, about 5-7 minutes.
- Season and Add Ingredients: Stir in the finely chopped garlic, ½ tablespoon Italian seasoning, and ¼ teaspoon red chili flakes, cooking for about 1 minute until aromatic. Then add 2 tablespoons of tomato paste, stirring to combine well.
- Add Chickpeas, Potatoes, and Stock: Pour in the drained chickpeas, peeled and cubed potatoes, and 5 cups of vegetable stock. Bring the mixture to a gentle simmer and cook until the potatoes are tender, about 20 minutes.
- Blend Soup (Optional): For a creamier texture, carefully blend a portion (about 1/3 to 1/2) of the soup using an immersion blender or by transferring to a blender, then return it to the pot. This step is optional based on your preferred consistency.
- Stir in Remaining Ingredients: Add 1 cup of coconut cream, ½ cup of sundried tomatoes, and 2 cups of black kale to the pot. Stir well and simmer until the kale is wilted and tender, about 5 minutes.
- Adjust Seasoning and Serve: Taste the soup and season with salt and freshly ground black pepper as needed. Serve hot with crusty bread for a complete meal.
Notes
- Blending part of the soup gives a creamier texture while retaining some chunkiness.
- Use vegetable stock for a vegetarian version; chicken stock can be substituted if desired.
- The coconut cream adds richness and creaminess without dairy.
- Adjust the chili flakes for your preferred spice level or omit for a milder flavor.
- Black kale (cavolo nero) can be substituted with kale or spinach if unavailable.
