- 1 tbsp Olive oil
- ½ Oniondiced
- 1 Carrotsdiced
- 1 stalk Celerydiced
- 2 cloves Garlicminced
- 2 sprigs Rosemaryor ½ tsp dried, chopped
- ½ cup Tomato passata125 ml
- 4 cups Vegetable stock1 liter
- 2 Bay leaf
- 1 (28-oz) can Chickpeasrinsed and drained
- 2 cups Fresh spinach60 g
- Saltto taste
- Black pepperto taste
For topping:
- 3 tbsp Olive oil
- 2 sprigs Rosemary
- Vegan Cheeseshredded, optional
Vegan Tuscan Chickpea Soup
Simple pantry staples come together to make this Vegan Tuscan Chickpea Soup. An aromatic and robust soup is packed with healthy vegetables and hearty chickpeas and uses only vegan-friendly ingredients. It’s filling yet isn’t heavy and can be ready and on the table in 40 minutes or less, which makes it perfect for a weeknight dinner.
To make the soup, start with a mirepoix. I use a traditional mix of onion, carrots, and celery, plus some garlic and fresh rosemary leaves. Once the veggies are soft and fragrant, add in the tomato passata, vegetable stock, and chickpeas and bring the soup to a boil. Simmer for 20 minutes, then stir in the spinach and cook until just wilted. Meanwhile, infuse olive oil with fresh rosemary in a small saucepan. Use this fragrant oil to drizzle over the soup just before serving. Serve in warmed bowls with shaved vegan cheese, if you wish, and enjoy!
To make the Vegan Tuscan Chickpea Soup, you will need the following ingredients:
Steps to make Vegan Tuscan Chickpea Soup
1 | Cook mirepoix | 10 |
2 | Add garlic | 30s |
3 | Add passata, stock, and chickpeas | 25 |
4 | Infuse olive oil with rosemary | 5 |
5 | Add spinach | 2 |
6 | Serve | |
Recipe Reviews
Healthy cozy soup! Thanks for sharing he recipe!
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