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Tuscan Chickpea Soup

Tuscan chickpea soup with creamy Parmesan broth made by simmering chickpeas and cannellini beans, then partially blending for a thick, hearty texture. Sun-dried tomatoes and kale add classic Tuscan flavor, finished with heavy cream for a glossy finish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 2 tbsp olive oil
  • 1 yellow onion
  • 2 carrots
  • 2 celery stalks
  • 4 cloves garlic
  • 0.25 cup sun-dried tomatoes
Soup
  • 2 can (15 oz) chickpeas drained and rinsed
  • 1 can (15 oz) cannellini beans drained and rinsed
  • 5 cup vegetable broth
  • 1 tsp dried Italian seasoning
  • 0.5 tsp red pepper flakes
  • 0.75 tsp salt
  • 0.25 tsp black pepper
Finish
  • 3 cup chopped kale stems removed
  • 0.5 cup heavy cream
  • 0.5 cup grated Parmesan cheese plus more for serving
  • 1 crusty bread for serving

Equipment

  • 1 Dutch oven
  • 1 immersion blender

Method
 

Sauté the base
  1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute. Add the onion, carrots, and celery and cook until softened, about 6-7 minutes, stirring occasionally and watching for browning at the edges.
  2. Add the minced garlic and chopped sun-dried tomatoes, and cook until fragrant, about 1 minute. Stir constantly so the garlic doesn’t brown.
Simmer the soup
  1. Add the drained and rinsed chickpeas, drained and rinsed cannellini beans, vegetable broth, Italian seasoning, red pepper flakes, salt, and black pepper to the pot. Bring to a boil, then reduce heat to a steady simmer and cook for 15 minutes.
  2. Using an immersion blender, blend about a third of the soup right in the pot to thicken slightly while keeping plenty of whole chickpeas. Blend in short bursts, then stop when you see the broth turn smoother.
Wilt and finish
  1. Stir in the chopped kale and cook until wilted, about 3-4 minutes. Keep stirring until the kale turns darker green and fully soft.
  2. Stir in the heavy cream and grated Parmesan cheese until melted and the broth turns creamy and glossy. Scrape the bottom and sides to blend in any concentrated bits.
  3. Simmer for 2-3 more minutes, then taste and adjust seasoning with more salt and/or black pepper as needed. Look for a gently bubbling surface that isn’t boiling hard.
Serve
  1. Ladle into bowls and top each with extra Parmesan. Serve with crusty bread on the side.

Notes

For the creamiest texture, blend only about a third so you still get plenty of whole chickpeas in every spoonful. Store leftovers in the refrigerator up to 4 days; reheat gently over medium-low until hot, adding a splash of broth or water if needed. Freezing is not recommended because cream can break when thawed. Dietary swap: use a plant-based “cream” and dairy-free Parmesan-style topping if you want a dairy-free version (texture may be slightly less glossy).