Tuscan Chickpea Soup
Cosy up with a bowl of this authentic Tuscan Chickpea Soup. Originating from the Italian countryside, this pasta-free version is lighter than its cousin, pasta e ceci, but just as soul-warming. We gently simmer dried chickpeas with a classic soffritto base until incredibly tender, then create a luxurious, natural creaminess by blending a portion directly in the pot. It’s a humble, healthy, and deeply satisfying meal that embodies the spirit of cucina povera. Customise it with regional twists from spicy chilli to double rosemary.
Why You’ll Like It
You’re going to love this soup because it’s the ultimate set-it-and-forget-it comfort food that actually delivers on big flavour.
- Forget bland bean soups; this one develops a rich, savoury depth from the slow-cooked soffritto and herbs.
- The texture is magically creamy without a drop of dairy or pasta, making it feel indulgent yet incredibly wholesome.
- It’s a fantastic pantry meal that’s naturally vegan (skip the cheese garnish) and packed with protein and fibre to keep you full for hours.
- It’s also incredibly versatile—you can take it in so many delicious directions with our simple variations.
For the Perfect Tuscan Chickpea Soup
- Sweat, Don’t Sauté: The initial step of softening the vegetables with a ladle of water (instead of just oil) is key. This “soffritto” technique steams them gently, drawing out sweetness without any risk of burning.
- Salt Strategically: Always add salt towards the end of cooking. Adding it too early can toughen the chickpea skins, preventing them from becoming perfectly tender.
- Blend for Body: Don’t skip blending one ladleful of soup! This is the secret to a luxuriously thick and creamy broth without needing to add cream or mix the entire pot.
- Herb Bundle Hack: Tying the rosemary and bay leaves together makes them incredibly easy to find and remove later, so you don’t end up fishing for woody stems in your bowl.
How to Make Chickpea Soup
1. Prep: If using dried chickpeas, drain and rinse them after their overnight soak. Prepare your vegetables: thinly slice the leek, and chop the onion, carrot, and celery.
2. Sweat the Veggies: In a large Dutch oven or heavy-bottomed pot, heat the 3 tablespoons of olive oil over low heat. Add the leek, onion, carrot, and celery along with a ladleful (about 200 ml) of water. Cover the pot and let the vegetables “sweat” gently for 10 minutes, until they are soft and fragrant.
3. Build the Soup: Tie the rosemary sprigs and bay leaves together with kitchen twine to create a bouquet garni. Add it to the pot along with the drained chickpeas. Pour in enough water or broth to cover the chickpeas by about 3-5 cm (1-2 inches). Stir in the tomato purée until well combined.
4. Simmer to Tenderness: Bring the soup to a gentle simmer, then cover and reduce the heat to low. Cook until the chickpeas are very tender: if using canned chickpeas, this will take 45-60 minutes; if using pre-soaked dried chickpeas, plan for 2 to 2.5 hours. Check occasionally and top up with hot water if needed to maintain a soupy consistency. In the last 10 minutes of cooking, season generously with salt.
5. Creamify the Soup: Fish out and discard the herb bundle. Use a ladle to remove about one cup of chickpeas and broth. Blend this portion with an immersion blender (or in a stand blender) until completely smooth. Stir this creamy mixture back into the main pot—this will thicken the soup beautifully.
6. Final Seasoning: Taste the soup and adjust with more salt and a generous grind of black pepper. The soup should be thick, creamy, and well-seasoned.
Saving Chickpea Soup for Later
This soup is a fantastic make-ahead meal! Let it cool completely before transferring to airtight containers.
- Fridge: It will keep beautifully for up to 4 days.
- Freezer: For best quality, freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of water or broth to loosen it up.
How to Serve Chickpea Soup
Ladle the hot soup into deep bowls. Finish each serving with a final drizzle of your best extra virgin olive oil. For the full experience, serve with:
- Thick slices of crusty, toasted sourdough bread.
- A squeeze of fresh lemon juice to brighten the flavours.
- A sprinkle of shaved Pecorino Romano cheese (or nutritional yeast for a vegan option).
- For a complete January reset meal, pair it with a simple citrus and fennel salad.
More Soup Recipes
If you loved this rustic Italian soup, you’ll adore
Tuscan Chickpea Soup Recipe
Description
Ingredients
- 300 g dried chickpeas soaked overnight (or 2 15oz canned chickpeas, drained)
- 1 leek thinly sliced
- 1 white onion chopped
- 1 carrot peeled and chopped
- 1 celery stalk chopped
- 60 g tomato purée
- 2 sprigs fresh rosemary
- 2 bay leaves
- 3 tbsp extra virgin olive oil plus extra to serve
- 1½ water or low-sodium veg broth for extra flavor
- Salt and black pepper to taste
Instructions
- Drain and rinse the soaked chickpeas. Prepare the vegetables: slice the leek thinly, chop the carrot, celery and onion.
- In a large pot, heat the olive oil over low heat. Add the chopped vegetables and a ladle of water (about 200 ml). Cover and sweat gently for 10 minutes until softened.
- Tie the rosemary and bay leaves together with kitchen string and add to the pot with the chickpeas. Pour enough water to cover by 3-5 cm. Stir in the tomato purée.
- Bring to a simmer, cover and cook on low for 45-60 mins using double canned chickpeas (~600 g drained) or 2-2.5 hours for dried, until chickpeas are very tender. Top up with extra hot water if needed to maintain a soupy consistency. Season with salt towards the end.
- Remove the herb bundle. Scoop out a ladle of chickpeas and a little cooking water, blend until smooth with an immersion blender, then stir back into the pot for natural creaminess.
- Taste and adjust with black pepper. Serve hot with a drizzle of olive oil, fresh thyme and optional croutons.
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Explore our collection of “Hearty Chickpea Dinners” for more quick, healthy, and delicious ideas to add to your weekly rotation.
