Can I use regular kale instead of black kale?

Absolutely! Regular curly kale or even spinach works wonderfully in this recipe. With regular kale, you might want to add it a few minutes earlier as it can take slightly longer to become tender than black kale.

Is there a substitute for coconut cream if I don't have it?

Yes, you can use heavy cream for a non-vegan version. For plant-based alternatives, cashew cream works beautifully—simply blend 1 cup of soaked cashews with 3/4 cup water until smooth. In a pinch, full-fat coconut milk will work too, though the soup won't be quite as creamy.

Can I make this soup in a slow cooker?

Definitely! Sauté the aromatics first, then transfer everything except the coconut cream and kale to a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add the coconut cream and kale in the last 30 minutes of cooking.

My soup isn't as thick as I'd like. How can I thicken it?

The easiest way is to blend more of the soup and return it to the pot. Alternatively, you can mash some of the potatoes and chickpeas against the side of the pot with a wooden spoon. For a quick fix, make a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water, then stir it into the simmering soup.

Creamy Tuscan Chickpea Soup Recipe

Name: Creamy Tuscan Chickpea Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-inspired
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 2 medium carrots, diced; 3-4 celery stalks, diced; 2 large garlic cloves, finely chopped; 1/2 tablespoon Italian seasoning; 1/4 teaspoon red chili flakes; 2 tablespoons tomato paste; 2 cans (14 oz / 400 g) chickpeas, drained and rinsed; 1/2 lb (225 g) potatoes, peeled and cubed; 5 cups (1.25 liter) vegetable stock; 1 cup (250 ml) coconut cream; 1/2 cup (30 g) sundried tomatoes; 2 cups (75 g) black kale (cavolo nero); Salt and freshly ground black pepper, to taste

Description

This Creamy Tuscan Chickpea Soup is a comforting and hearty dish packed with wholesome ingredients like chickpeas, kale, and coconut cream. Infused with robust Italian flavors, a touch of spice, and silky texture, this soup is perfect for cozy nights or as a delightful starter at your dinner table. Serve it with some rustic crusty bread for a truly satisfying experience!

Ingredients

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Vegetables and Aromatics

1 tablespoon olive oil
1 medium onion, diced
2 medium carrots, diced
3–4 celery stalks, diced
2 large garlic cloves, finely chopped

Seasoning and Flavor

1/2 tablespoon Italian seasoning
1/4 teaspoon red chili flakes

Soup Base

2 tablespoons tomato paste
2 cans (14 oz / 400 g) chickpeas, drained and rinsed
1/2 lb (225 g) potatoes, peeled and cubed
5 cups (1.25 liter) vegetable stock
1 cup (250 ml) coconut cream
1/2 cup (30 g) sundried tomatoes
2 cups (75 g) black kale (cavolo nero)
Salt and freshly ground black pepper, to taste

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Instructions

Sauté Vegetables
Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery to the pot, cooking them for 5-7 minutes. Stir occasionally until the vegetables soften, and the onion becomes translucent.
Add Seasoning and Garlic
Stir in the chopped garlic, Italian seasoning, and red chili flakes. Cook for about 1 minute until fragrant, allowing the spices to infuse the vegetables.
Build the Soup Base
Add the tomato paste and mix well to coat the vegetables. Then, add the chickpeas, potatoes, and vegetable stock. Increase heat to bring the mixture to a boil. Once boiling, reduce to a simmer and cook for 10-15 minutes until the potatoes are tender.
Blend for Creaminess (Optional)
If you prefer a smoother soup, remove a small portion of the soup and blend it until creamy. Add the blended mixture back into the pot, stirring well to combine.
Add Coconut Cream and Final Ingredients
Pour in the coconut cream and stir in the sundried tomatoes and black kale. Let the soup simmer for an additional 3-5 minutes, or until the kale is wilted. Adjust the seasonings with salt and freshly ground black pepper to taste.
Serve
Serve the soup hot, paired with a chunk of crusty bread for dipping. Enjoy the creamy and flavorful goodness!

Notes

If you don’t have coconut cream, you can substitute it with heavy cream or cashew cream for similar results.
Sundried tomatoes add a burst of umami flavor; make sure to soak them in warm water if they’re not soft.
You can use baby spinach or Swiss chard as alternatives to black kale.
To save time, use pre-chopped vegetables or frozen kale.

Nutrition

Serving Size: 1 bowl
Calories: 250kcal
Sugar: 6g
Sodium: 420mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 7g
Protein: 7g
Cholesterol: 0mg