0 from 6 votes
Tuscan Chickpea Soup
Tuscan Chickpea Soup is a savory, hearty bean soup with chickpeas, rosemary, and sun-dried tomatoes.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6
Calories: 453 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 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
Instructions
- 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.
Cup of Yum
Nutrition Information
Calories
453kcal
(23%)
Carbohydrates
33g
(11%)
Protein
14g
(28%)
Fat
31g
(48%)
Saturated Fat
3g
(15%)
Cholesterol
6mg
(2%)
Sodium
323mg
(13%)
Potassium
686mg
(20%)
Fiber
8g
(32%)
Sugar
8g
(16%)
Vitamin A
130IU
(3%)
Vitamin C
11mg
(12%)
Calcium
84mg
(8%)
Iron
3.4mg
(19%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 453
% Daily Value*
| Calories | 453kcal | 23% |
| Carbohydrates | 33g | 11% |
| Protein | 14g | 28% |
| Fat | 31g | 48% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 6mg | 2% |
| Sodium | 323mg | 13% |
| Potassium | 686mg | 15% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 11mg | 12% |
| Calcium | 84mg | 8% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.