Tuscan Chickpea Soup Recipe

Name: Tuscan Chickpea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups dried garbanzo beans or (15 ounce) cans chickpeas; 2 tablespoons olive oil; 2 cups chopped onions; 8 cloves garlic (pressed or minced); 2 cups vegetable stock; 2 cups water or 2 cups additional vegetable stock; 2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary; 1/4 teaspoon pepper (freshly ground is always better); 1 (15 ounce) can diced tomatoes (undrained); 3 tablespoons balsamic vinegar; 1 1/2 ounces grated fresh parmesan cheese (6 tbs)

Servings: persons

3 cups dried garbanzo beans or (15 ounce) cans chickpeas
2 tablespoons olive oil
2 cups chopped onions
8 cloves garlic (pressed or minced)
2 cups vegetable stock
2 cups water or 2 cups additional vegetable stock
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary
1/4 teaspoon pepper (freshly ground is always better)
1 (15 ounce) can diced tomatoes (undrained)
3 tablespoons balsamic vinegar
1 1/2 ounces grated fresh parmesan cheese (6 tbs)

1
Soak dried garbanzo beans in water to cover overnight.
2
Rinse and inspect the beans and set aside.
3
In a skillet heat the olive oil over medium heat, add the garlic and onion and cook of 10 minutes stirring frequently.
4
Put the onion mixture, garbanzo beans, and next 5 ingredients in your crockpot.
5
Simmer in the crockpot for 2 to 4 hours.
6
(I will start this on low in the morning, and turn up the heat when I come home for lunch).
7
To make the soup thicker, blend 4 cups of the soup in a blender, 1 cup at a time (very carefully, this is hot soup!) then place all 4 cups back into the soup.
8
Stir in the balsamic vinegar and let the soup simmer another 15 minutes.
9
(this is the perfect time to throw together a salad).
10
Place the soup in bowls (1 1/2 cups for 6 servings) and sprinkle with parmesan (1 tbs).

439

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups dried garbanzo beans or (15 ounce) cans chickpeas, 2 tablespoons olive oil, 2 cups chopped onions, 8 cloves garlic (pressed or minced), and more.

Yes, Tuscan Chickpea Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tuscan Chickpea Soup

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