Lately I’ve been making at least one meatless meal a week. I’ve been craving more vegetables and relying on legumes like chickpeas for protein. That little phase inspired this Easy Chickpea and Kale Tuscan-Style Soup—simple, comforting, and satisfying.
I love Tuscan-style bean soups for their rustic, homespun flavor. This version came together from pantry staples and a few fresh ingredients, and it’s delicious, budget-friendly, and nourishing. The secret to the ideal texture is to partially blend the soup so the base becomes creamy while leaving plenty of whole chickpeas and vegetables for bite and contrast. You can use an immersion blender for this, or blend a portion in a regular blender and return it to the pot.
Easy Chickpea and Kale Tuscan-Style Soup
Servings: 4 people
Ingredients
- 2 tbsp extra virgin olive oil
- 1 cup diced carrot (about 1 large carrot)
- 1 cup diced celery (about 2 stalks)
- 1 cup finely diced onion (about 1 medium onion)
- 4 cloves garlic, minced
- 1 tsp kosher salt, or more to taste
- 1/2 tsp black pepper, or more to taste
- 1/2 tsp crushed red pepper flakes (optional)
- 4 cups low-sodium chicken broth or vegetable broth
- 1 bay leaf
- 1 sprig fresh rosemary or 1/2 tsp dried rosemary
- 4 sprigs fresh thyme or 1 tsp dried thyme
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 (15 oz) cans garbanzo beans (chickpeas), drained and rinsed
- 1 bunch Lacinato kale (ribs removed and leaves loosely chopped)
- 2 tbsp fresh lemon juice (about 1 lemon)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, celery, garlic, salt, pepper, and crushed red pepper flakes (if using). Cook, stirring often, until the vegetables are softened, about 7 minutes.
- Add the broth, rosemary, thyme, bay leaf, diced tomatoes (with their juices), and the chickpeas. Stir to combine and bring the soup to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
- After 15 minutes, stir in the kale, cover again, and cook until the chickpeas are very tender and the kale has wilted, another 10–15 minutes.
- Remove and discard the bay leaf and the rosemary and thyme stems if you used fresh herbs. Use an immersion blender to partially puree the soup—aim to smooth about a third to half of it while leaving plenty of beans and vegetables whole for texture. Alternatively, transfer about 1.5 cups of the soup to a counter blender or food processor, blend until smooth, and return it to the pot.
- Stir in the lemon juice, taste, and adjust seasoning with additional salt and pepper if needed. Serve hot.
Notes & Tips
Freezing and Reheating:
- Let the soup cool completely before transferring to airtight containers or freezer bags. Leave a little headspace for expansion, label and date, and freeze for best quality.
- Thaw in the refrigerator overnight or use the microwave defrost setting for a quicker option. Reheat gently on the stove over medium heat, stirring occasionally until simmering, or microwave in intervals, stirring between cycles until hot.
- If the soup has absorbed too much liquid while stored, add 1–2 cups of broth to reach the desired consistency and adjust seasoning to taste.
Why This Works
Partially blending the soup creates a naturally creamy base without adding dairy. The blended chickpeas and tomatoes help thicken the broth, while whole chickpeas and chopped kale preserve the hearty texture. Fresh lemon juice brightens the flavors at the end, completing the balance between savory and fresh.
Variations and Serving Suggestions
- To keep this completely vegetarian, use vegetable broth instead of chicken broth.
- Add a splash of good-quality extra virgin olive oil at the end or a sprinkle of grated hard cheese (or a plant-based alternative) for extra richness.
- Serve with crusty bread, garlic toast, or a simple green salad to round out the meal.
- For a spicier version, increase the crushed red pepper flakes or add a pinch of smoked paprika.
Author and Recipe Info
Author: Alex Snodgrass
If you try this soup, leave a comment below to share how it turned out or any tweaks you made. Jump to comments and let others know your favorite way to serve it.