Soups

Tuscan Chickpea Soup

This Tuscan chickpea soup is one of the simplest soups you could ever make. Made with only three ingredients, chickpeas, garlic and rosemary it’s a hearty and filling traditional recipe with tons of flavour.

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 literally only chickpea flour, water and a tiny splash of oil yet makes the most delicious, crispy but creamy flatbread. This simple, rustic soup recipe is another example of a flavour packed meal using chickpeas and not much else.

Tuscan chickpea soup in a bowl topped with a rosemary sprig, crusty bread in background.

Are chickpeas the same as garbanzo beans?

Yes. Chickpeas and garbanzo beans are exactly the same fibre and protein-rich legume. In Italian 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 but don’t worry too much, even with the cheapest chickpeas you’ll have a great tasting soup.

How to make Tuscan chickpea soup

(1) Finley chop the garlic and add it to a large pot with a large sprig of rosemary and 1 tbsp of olive oil. Fry the garlic and rosemary for a few seconds until the garlic starts to take on colour. (2) Add the chickpeas with their cooking liquid to the pot and add a pinch of salt and pepper. Bring it to a boil then simmer gently for 5 minutes.

Step by step photos on how to make Tuscan chickpea soup

(3) Remove the sprigs of rosemary and discard. Using a hand-held blender blitz the soup to a smooth consistency. I will be quite thick. (4) Add water to the soup to adjust the consistency to your liking, taste and add extra seasoning if needed.

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

Close up of Tuscan chickpea soup in a bowl topped with a rosemary sprig.

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, TWITTER, 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 traditional recipe with tons of flavour.
Course Main Course
Cuisine Italian
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 4 people
Calories 277kcal
Author Emily Kemp

Ingredients

  • 2 lbs (930g) boiled chickpeas canned (undrained weight with cooking liquid)
  • 1 large sprig rosemary
  • 3 cloves garlic
  • salt and pepper
  • 1 tbsp olive oil

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 with their cooking liquid with a pinch of salt and pepper and bring to a boil. Turn down to a simmer and simmer gently for 5 minutes.
  • Remove the sprigs of rosemary and set aside. Using a hand-held blender blitz the soup to a smooth consistency. Adjust the thickness by adding extra water to your liking (it should be thick but not as thick as a paste).
  • Add extra seasoning if required, serve with crusty bread.

Notes

Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate.

Nutrition

Nutrition Facts
Tuscan chickpea soup
Amount Per Serving
Calories 277
* Percent Daily Values are based on a 2000 calorie diet.
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
  • Read more about how the nutritional information is calculated here
Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

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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.

  • 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!

  • 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!

    • Reply
      Inside the rustic kitchen
      September 26, 2017 at 9:02 pm

      The flatbread is one of my favourite snacks, definitely try it. Thanks so much Monica!

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