Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 cups spinach, chopped
- 1 teaspoon Italian seasoning
Instructions
- Step 1: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Step 2: Stir in the minced garlic and cook for an additional minute until fragrant.
- Step 3: Add the drained chickpeas to the pot along with the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for about 10 minutes.
- Step 4: Stir in the coconut milk and Italian seasoning, and continue to simmer for another 5 minutes to allow the flavors to meld.
- Step 5: Finally, add the chopped spinach and stir until wilted. Adjust seasoning as needed before serving hot.
Notes
- For storage, keep any leftover soup in an airtight container in the refrigerator for up to 4 days, or freeze it for longer shelf life. When reheating, gently warm the soup on the stove over low heat, stirring occasionally to prevent sticking, and add a splash of water or broth if it thickens too much. Serve your Creamy Tuscan Chickpea Soup with a sprinkle of fresh herbs or a drizzle of olive oil on top, accompanied by crusty bread for a satisfying meal. For extra richness and flavor, consider adding a squeeze of lemon juice just before serving to brighten the dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 250
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 2g
- Trans Fat: 0g
- Protein: 5g