Tuscan Kale & Chickpea Soup

ceramic bowl with chickpea soup with kale in it on gray background with napkin and spices arranged around it.

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!

Course Main Course, Soup

Cuisine Italian

Keyword chickpea kale soup, chickpea soup, Italian chickpea soup

Freezer Friendly Yes

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 224kcal

Author Bethany

Ingredients

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
1/2 teaspoon curry 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

Instructions

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, curry powder, 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.

Notes

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!

Nutrition