Creamy Tuscan Chickpea Soup
A delicious and comforting soup packed with flavor, nutrition, and creamy goodness, perfect for a warm meal on a chilly evening.
Ingredients
Base Ingredients
- 1 can chickpeas, drained and rinsed
- 1 cup vegetable broth
- 1 cup coconut milk For creaminess without dairy
- 1/2 cup diced tomatoes Fresh or canned
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups fresh spinach Can substitute with kale or Swiss chard
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Olive oil for sautéing Use as needed
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and minced garlic, and sauté until softened.
Cooking
- Stir in the chickpeas, diced tomatoes, vegetable broth, coconut milk, oregano, and basil.
- Bring to a simmer and cook for about 10 minutes.
- Add in the spinach and cook until wilted.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
Notes
This soup is rich, hearty, and fulfilling. It pairs well with crusty bread, salad, rice, or grilled vegetables. Store leftovers in airtight containers for 3-4 days in the fridge or up to 3 months in the freezer.