Soups

Tuscan Chickpea Soup

November 3, 2019

This creamy and hearty chickpea soup is incredibly delicious and warming. Made with chickpeas, fresh rosemary and garlic it’s packed with flavour and better yet ready in only 20 minutes! When it comes to staying cosy you can’t beat a big bowl of soup!

Chickpea soup in a bowl topped with crusty ciabatta and rosemary

I love recipes with chickpeas, they have so much flavour and creaminess and you don’t need much to make them into a satisfying and filling meal.

Take this chickpea flatbread recipe for example, it’s a classic Tuscan recipe that’s literally only chickpea flour, water and a tiny splash of oil yet it’s the most delicious, crispy but creamy flatbread.

This simple, rustic soup recipe is another example of a flavour packed meal using chickpeas and a few simple but powerful flavours!

Are Chickpeas the Same as Garbanzo Beans?

Yes. Chickpeas and garbanzo beans are exactly the same fibre and protein-rich legume.

In Italy, they are known as Ceci and in Spain, they are referred to as garbanzos either way if you see or hear garbanzo beans being used in a recipe know it is referring to chickpeas.

For this soup try to use the highest quality chickpeas possible, I like to use the ones that come in glass jars rather than cans. The higher the quality the more flavour you’ll get with this soup.

Should You Use Dried Chickpeas or Canned?

For this chickpea soup I use canned or jarred chickpeas.

If you can get high-quality chickpeas often sold in glass jars you’ll find that they’re extra creamy and delicious.

If you prefer to use dried then you can just make sure to soak and boil them in advance before starting this soup.

How to Make Tuscan Chickpea Soup

Finely chop the garlic and add it to a large pot with a large sprig of rosemary and 1 tbsp of olive oil (photo 1).

Fry the garlic and rosemary for a few seconds until the garlic starts to take on colour.

Add the chickpeas to the pot, stir to combine then add the stock with a pinch of salt and pepper. Bring it to a boil and simmer (photo 2).

Step by step photos on how to make Tuscan chickpea soup

Remove the sprigs of rosemary and discard. Using a hand-held blender blitz the soup to a smooth consistency (photo 3).

Adjust it to Your Liking

This chickpea soup is fairly thick and creamy and I love it that way but if you’d prefer a thinner consistency simply add more stock or water.

Taste for seasoning and add more salt and pepper if needed.

This Tuscan chickpea soup is the kinda soup I crave on chilly days and evenings. It’s thick, warming and comforting and perfect with some fresh crusty bread for dunking.

What to Serve with Chickpea Soup

I love to serve this soup with fresh crusty bread for dunking or a freshly baked rosemary focaccia.

If you’re looking for a side salad then Tuna Panzanella, Fennel, Courgette Salad with Smoked Scamorza or Zucchini Ribbon Salad would all work great!

An overhead shot of chickpea soup in a bowl topped with a sprig of rosemary

Top Tips for Making Tuscan Chickpea Soup;

  • Make sure to use the highest quality chickpeas you can get your hands on. I love to use chickpeas sold in glass jars (that’s what I always used in Italy) because they have a delicious creaminess and flavour.
  • When choosing chicken stock go for a low sodium brand so you can control the amount of salt that goes into the soup. If you can use homemade then even better!
  • The soup will thicken quite quickly as it cools so you may need to add more water or stock to loosen it if you make it in advance or want to reheat leftovers.
  • This soup will last for up to 5 days in the fridge or can be frozen in suitable containers. Thaw and reheat as needed.

A side shot of chickpea soup in a bowl topped with crusty bread

More Italian Soups You Might Like;

If you’ve tried this Tuscan Chickpea Soup or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

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5 from 3 votes

Tuscan Chickpea Soup

Creamy and comforting Tuscan chickpea soup. Made with only three ingredients, chickpeas, garlic and rosemary it's a hearty and filling recipe with tons of flavour.
Course Main Course
Cuisine Italian
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes
Servings 4 people
Calories 388kcal
Author Emily Kemp

Ingredients

  • 1 tbsp olive oil
  • 6 cups (3 litres) chicken stock , low sodium
  • 3.5 lbs (4 cans/1.6 kg) cooked chickpeas , canned
  • 1/2 lemon juice
  • 2 sprigs rosemary
  • 6 cloves garlic , chopped
  • salt and pepper

Instructions

  • Finely chop the garlic and add to a large pot with the rosemary and 1 tbsp of olive oil. Fry the garlic until it starts to take on colour but not browned.
  • Add the chickpeas, stock with a pinch of salt and pepper and bring to a boil. Turn down to a simmer and simmer gently for 15 minutes.
  • Remove the sprigs of rosemary and set aside. Using a hand-held blender blitz the soup to a smooth consistency then add the lemon juice. Adjust the thickness by adding extra water or stock to your liking.
  • Add extra seasoning if required, serve with crusty bread and a drizzle of olive oil.

Notes

  • Make sure to use the highest quality chickpeas you can get your hands on. I love to use chickpeas sold in glass jars (that's what I always used in Italy) because they have a delicious creaminess and flavour.
  • When choosing chicken stock go for a low sodium brand so you can control the amount of salt that goes into the soup. If you can use homemade then even better!
  • The soup will thicken quite quickly as it cools so you may need to add more water or stock to loosen it if you make it in advance or want to reheat leftovers.
  • This soup will last for up to 5 days in the fridge or can be frozen in suitable containers. Thaw and reheat as needed.

Nutrition

Calories: 388kcal | Carbohydrates: 57g | Protein: 21g | Fat: 10g | Saturated Fat: 1g | Sodium: 67mg | Potassium: 739mg | Fiber: 15g | Sugar: 10g | Vitamin A: 54IU | Vitamin C: 3mg | Calcium: 108mg | Iron: 6mg
Helpful Info for All Recipes
  • I always use extra virgin olive oil in all of my recipes unless stated otherwise
  • When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
  • All vegetables are medium sized unless stated otherwise
  • All recipes are tested and developed using a fan oven
  • Find out more about how nutrition is calculated here
  • Check out our must have Italian Pantry Staples here
  • You can also find all our Essential Kitchen Tools for Italian Cooking here
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10 Comments

  • Reply
    Ashley - Forking Up
    September 26, 2017 at 6:58 pm

    It’s almost like a hummus soup! I’m always collecting soup recipes during the colder months. Yum!

    • Reply
      Inside the rustic kitchen
      September 26, 2017 at 9:00 pm

      Ha yes it is a thick soup! The first time I tried it was at a friends house and they served it very thick, I prefer to add a little water to loosen it a little. Either way, it’s so delicious!

  • Reply
    Jeni @ Biscuits & Booze
    September 26, 2017 at 5:35 pm

    I have never seen chickpeas in jars here but I would love to. I am a big fan of them too. And I think this recipe looks both elegant and delicious.5 stars

  • Reply
    michele
    September 26, 2017 at 5:31 pm

    I love garbanzo beans and can’t believe Ive never thought to have them in a soup! This will be on our table VERY soon!5 stars

  • Reply
    Katie
    September 26, 2017 at 3:35 pm

    This looks incredible and I love how simple the recipe is! Thanks for sharing!

  • Reply
    Monica | Nourish & Fete
    September 26, 2017 at 2:56 pm

    This sounds hearty, comforting, and delicious! Garlic and rosemary sound like the perfect additions. I also would love to try the chickpea flatbread you described – yum!5 stars

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