Tuscan Kale & Chickpea Soup
This hearty chickpea soup is filled with Tuscan kale, Italian herbs, and potatoes. It’s the easiest soup to make and every bite is rich in flavor and full of healthy veggies!
This cozy chickpea soup is the ultimate vegetable soup! It consists of hearty potatoes, accents of diced vegetables, and lots of fresh herbs for flavor. This soup is rich in flavor and is perfect for any season! Spring, summer, fall – it’s an all year kind of recipe.
I made this recipe after being inspired by a similar soup I purchased at a local organic grocery store. I loved the simple ingredients and fresh flavor! So I made my own version of it.
What I love about this soup is: it’s vegan and plant-based, is full of nourishing veggies, and you can easily customize the recipe with whatever vegetables that you have on hand.
Ingredients – What You Need
Below you’ll find all the ingredients you’ll need to make this vegetable soup.
Chickpeas: you’ll need cooked chickpeas – you can soak and cook them yourself or save time and use canned or jarred!
Kale: any type of kale works, I like Tuscan because it’s a softer leaf. You can also swap for spinach!
Celery: for flavor and to add some veggies.
Carrots: adds richness to the broth and a pop of color.
Onions & garlic: the base of all soups to create deep flavor!
Potatoes: for heartiness and to make the soup more satisfying.
Diced tomatoes: we love using fire-roasted.
Tomato paste: slightly thickens the broth.
Herbs: use thyme sprigs to infuse flavor while the soup simmers, then oregano and basil to season at the end.
Vegetable broth: the base of the soup!
Oil: for sauteeing the vegetables.
Step by Step Recipe Instructions
In a large pot, saute onions until soft with oil (about 2-3 minutes).
Then add celery, carrots, and garlic with a pinch of salt. Saute for 3-4 minutes.
Then add the rest of the ingredients to the pot and stir together. Cover and simmer until potatoes are soft (about 20-25 minutes), stirring often.
Stir in kale when the soup is finished cooking and let it soften/cook for about 2 minutes. Then season with salt & pepper to taste along with chopped fresh herbs, and serve!
Tips for Success & FAQs
- Don’t soak the potatoes – usually, for recipes that use potatoes, you would soak them in water to remove unwanted starches. But those starches are perfect for thickening up the soup! Skip the soaking and add them straight to the pot.
- Add herbs at the end – whenever using fresh herbs, I like to add them at the very end so the flavor is super fresh!
- Swap spinach for kale – if you don’t like kale, you can also swap it with spinach instead!
- Garlic + garlic powder – I know, I know. This recipe calls for both garlic cloves AND powder, but it’s not a mistake. Both of these joined together will pack a punch with flavor! You can omit one over the other, but together they work beautifully.
- Do I need to peel the carrots and potatoes? Nope! I personally like to keep the skin on for these vegetables. A lot of the nutrients are in the skin, so if the skin is edible I leave it on!
What to Serve it With
We love serving this vegetable soup with our 10-minute naan pizzas or a simple homemade bread like this no-knead cranberry walnut bread! If you’re looking for a healthier option, you can pair it with a veggie-filled salad like our Summer farro salad or this simple Greek cucumber and tomato salad.
More Vegetable Soups to Try
If you tried this Tuscan Kale & Chickpea Soup recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.
This hearty chickpea soup is filled with Tuscan kale, Italian herbs, and potatoes. It's the easiest soup to make and every bite is rich in flavor and full of healthy veggies!
- 2 teaspoons olive oil
- 1 cup yellow onion, diced
- 1 celery stalk, diced
- 2 small to medium carrots, diced
- 3 garlic cloves, minced
- 1 small golden potato, diced
- 1/2 teaspoon garlic powder
- 1 14 oz can garbanzo beans/chickpeas rinsed and drained
- 1 14 oz can diced tomatoes preferably fire roasted
- 4-5 cups vegetable broth low sodium
- 1-2 Tablespoons tomato paste
- 3 fresh thyme sprigs
- pinch of red pepper flakes
- 2 Tablespoons fresh basil, chopped
- 1 Tablespoons fresh oregano, chopped
- 2 cups kale, stem removed and chopped
- Salt & black pepper, to taste
Saute vegetables: First, saute onion for 2-3 minutes in oil. Then add celery, carrots, and garlic with a pinch of salt – saute until soft about 3-4 minutes.
Add soup ingredients: Then add potatoes, diced tomatoes, garbanzo beans, vegetable broth, tomato paste, thyme sprigs, red pepper flakes, garlic powder, and 1/4 teaspoon salt & black pepper. Stir together, cover, and let simmer for 30 minutes, stirring occasionally. When finished, the soup should be slightly thickened and potatoes should be soft when tested with a fork.
Stir in kale: when the soup is finished, remove thyme sprigs from the pot using tongs. Then stir in chopped kale and let cook with the soup for 1-2 minutes until soft.
Season and add fresh herbs: then add chopped basil, chopped oregano, and season with salt and black pepper to taste until the flavor is just right.