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Creamy Tuscan Chickpea Soup

There's a lot going for this soup—the protein-packed chickpeas, the toothy kale, and that aromatic base of veggies. But my favorite thing about this soup? The smoked paprika. It gives this soup that long-simmered rich flavor in about half an hour.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 6 servings
Calories: 469 kcal
Course: Side Dish , Main Course , Soup
Cuisine: Mediterranean , American

Ingredients

  • 2 Tbsp unsalted butter 28 g
  • 2 ribs celery 2 large or 4 small, finely diced
  • 2 carrots finely diced
  • 1 medium yellow onion finely diced
  • 4 cloves garlic minced
  • 2 Tbsp tomato paste 28 g
  • 1 Tbsp finely chopped fresh rosemary
  • 1 tsp smoked paprika
  • 1 tsp red pepper flakes
  • ½ tsp salt
  • 2 15-oz cans chickpeas drained
  • 4 cups vegetable broth 1 L
  • 1 cup heavy cream can sub half-and-half or coconut milk
  • 2 cups chopped kale
  • 1 Tbsp lemon juice 15 mL
  • To serve: parmesan

Instructions

    Cup of Yum
  1. Flavor Base: Heat 2 Tbsp unsalted butter in a large pan over medium heat. Add 2 ribs celery, 2 carrots, 1 medium yellow onion, and 4 cloves garlic. Cook for 5 minutes, or until onion is soft and translucent.
  2. Spice It Up: Stir in 2 Tbsp tomato paste, 1 Tbsp finely chopped fresh rosemary, 1 tsp smoked paprika, 1 tsp red pepper flakes, and ½ tsp salt. Continue cooking for 3 minutes, stirring occasionally.
  3. Cook: Add 2 15-oz cans chickpeas and 4 cups vegetable broth. Cover and cook at a simmer for 10 minutes, until hot.
  4. Finish: Remove from heat, then stir in 1 cup heavy cream and 2 cups chopped kale. Stir until kale is completely submerged and wilted, about a minute. Stir in 1 Tbsp lemon juice and serve hot, optionally topping each bowl with freshly grated parmesan!

Notes

  • Refrigerate for up to 5 days in an airtight container.
  • Freeze for up to 3 months in a freezer-safe container. Thaw frozen soup overnight in the fridge, then reheat in the microwave or on the stove.

Nutrition Information

Serving 1serving Calories 469kcal (23%) Carbohydrates 56.2g (19%) Protein 17g (34%) Fat 20.7g (32%) Saturated Fat 11.2g (56%) Cholesterol 56mg (19%) Sodium 1714mg (71%) Potassium 1048mg (30%) Fiber 11.2g (45%) Sugar 5.3g (11%) Calcium 172mg (17%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 469

% Daily Value*

Serving 1serving
Calories 469kcal 23%
Carbohydrates 56.2g 19%
Protein 17g 34%
Fat 20.7g 32%
Saturated Fat 11.2g 56%
Cholesterol 56mg 19%
Sodium 1714mg 71%
Potassium 1048mg 22%
Fiber 11.2g 45%
Sugar 5.3g 11%
Calcium 172mg 17%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.