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–+ servings

Creamy Tuscan Chickpea Soup

This creamy Tuscan chickpea soup combines rosemary, garlic, and lemon for a comforting and flavorful meal, perfect for cozy dinners or meal prep.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Soup
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tbsp olive oil
  • 6 cups chicken stock (low sodium) Swap for vegetable stock for a vegetarian version
  • 3.5 lbs cooked chickpeas (canned) Use dried chickpeas if soaked and cooked beforehand
  • 1/2 lemon juice Freshly squeezed is best
  • 2 sprigs rosemary Use fresh rosemary for the best flavor
  • 6 cloves garlic Finely chopped
  • salt and pepper To taste

Equipment

  • large pot
  • Hand-held blender

Method
 

Step 1: Sauté the Garlic
  1. Finely chop the garlic and add it to a large pot with the rosemary and 1 tbsp of olive oil. Fry the garlic until it starts to take on color but does not brown.
Step 2: Simmer the Soup
  1. Add the chickpeas and chicken stock to the pot, along with a pinch of salt and pepper. Bring to a boil, then turn down to a gentle simmer for 15 minutes.
Step 3: Blend for Creamy Perfection
  1. Remove the sprigs of rosemary from the pot and set aside. Use a hand-held blender to blitz the soup to a smooth consistency. Add the lemon juice and adjust the thickness by incorporating extra water or stock if needed.
Step 4: Season & Serve
  1. Add additional seasoning if required. Serve hot with crusty bread and a drizzle of olive oil.

Nutrition

Calories: 320kcalCarbohydrates: 48gProtein: 12gFat: 9gSaturated Fat: 1gSodium: 690mgPotassium: 340mgFiber: 10gSugar: 2gVitamin A: 80IUVitamin C: 15mgCalcium: 80mgIron: 3mg

Notes

This soup is versatile and freezes well. Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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