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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.
Prep Time2 mins
Cook Time10 mins
Total Time12 mins
Course: Main Course
Cuisine: Italian
Servings: 4 people
Calories: 277kcal
Author: Emily Kemp


  • 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


  • 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.


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


Calories: 277kcal