Vegan Tuscan Chickpea Soup

zuppa di ceci
Zuppa di ceci
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1 tbsp Olive oil
½ Onion diced
1 Carrots diced
1 stalk Celery diced
2 cloves Garlic minced
2 sprigs Rosemary or ½ tsp dried, chopped
½ cup Tomato passata 125 ml
4 cups Vegetable stock 1 liter
2 Bay leaf
1 (28-oz) can Chickpeas rinsed and drained
2 cups Fresh spinach 60 g
Salt to taste
Black pepper to taste
For topping:
3 tbsp Olive oil
2 sprigs Rosemary
Vegan Cheese shredded, optional

Nutritional information

  • For topping:

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:

Ingridiens for Vegan Tuscan Chickpea Soup

Steps to make Vegan Tuscan Chickpea Soup


Cook mirepoix


In a large pot, heat 1 tablespoon olive oil and add ½ diced onion, 1 diced carrot, 1 diced celery stalk, and chopped rosemary leaves. Sauté over low heat for 8 minutes.


Add garlic


Add 2 minced garlic cloves and cook for 30 seconds.


Add passata, stock, and chickpeas


Add in ½ cup tomato passata, 4 cups vegetable stock, and drained chickpeas and bring to a boil. Simmer for 20 minutes.


Infuse olive oil with rosemary


Meanwhile, combine 3 tablespoons olive oil and 2 sprigs rosemary in a small saucepan. Gently cook over medium-low heat for about 5 minutes.


Add spinach


Add 2 cups spinach to the soup and cook for a few minutes until just wilted. Season with salt and black pepper to taste.



Divide the soup among bowls and drizzle the rosemary-infused olive oil over. Top with shaved vegan cheese, if you wish, and serve.

This aromatic and flavorful Vegan Tuscan Chickpea Soup is made with simple pantry staples and one pot. Delicious, fast, and easy. If you make this recipe, share a photo with us @cookmerecipes on Instagram — and don't forget to leave a comment below with your thoughts!

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!

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Total Reviews: 1

Healthy cozy soup! Thanks for sharing he recipe!

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