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Tuscan Chickpea Soup with Kale

Tuscan Chickpea Soup

Tuscan Chickpea Soup is a savory, hearty bean soup with chickpeas, rosemary, and sun-dried tomatoes.
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Course: Dinner
Cuisine: American
Diet: Gluten Free
Keyword: tuscan chickpea soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 453kcal
Author: Karen Kelly


  • 3 cloves garlic chopped
  • 1 medium onion diced small
  • 1 teaspoon dried rosemary
  • 3 10 oz bags cooked chickpeas I like Jyoti, or 2 cans of chickpeas
  • 3 tablespoon sun-dried tomatoes in oil chopped small
  • 5 cups chicken stock I like Kitchen Basics,
  • 2 cups chopped packed kale
  • salt and pepper to taste
  • grated parmesan for topping


  • Saute garlic and onion in a big pot. Add rosemary.
  • Add chickpeas, sun-dried tomatoes, and chicken stock. Bring to a boil.
  • Reduce heat and simmer for about 20 minutes or so until flavors marry.
  • Take 2 cups of soup and whirl in a blender for a minute or two. Return to pot.
  • Add chopped kale and cook until the kale wilts.
  • Add salt and pepper to taste.
  • Serve warm with lots of grated parmesan.
  • Keeps well in the fridge for several days.


Calories: 453kcal | Carbohydrates: 33g | Protein: 14g | Fat: 31g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 323mg | Potassium: 686mg | Fiber: 8g | Sugar: 8g | Vitamin A: 130IU | Vitamin C: 11mg | Calcium: 84mg | Iron: 3.4mg
Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.