Tuscan Chickpea Soup

This soup got really good reviews online, but I didn’t love it. I didn’t even finish my bowl. Toby said it was ok. It was pretty easy to throw together, but it was missing something, some kind of oomph. I did totally forget to add the balsamic at the end. Maybe that’s what it needed? Oh well, back to the soup drawing board.

rating: 5

Tuscan Chickpea Soup
(Cooking Light)


2 tablespoons olive oil
2 cups finely chopped onion
8 garlic cloves, minced
4 cups water
1 teaspoon minced fresh or 1/4 teaspoon dried rosemary
3/4 teaspoon salt
1/4 teaspoon black pepper
3 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
1 (14 1/2-ounce) can diced tomatoes, undrained
1 to 2 tablespoons balsamic vinegar (I omitted)
6 tablespoons (1 1/2 ounces) grated fresh Parmesan cheese


Heat the olive oil in a Dutch oven over medium heat. Add onion and garlic, and cook for 10 minutes, stirring frequently. Stir in the water and the next 5 ingredients (water through tomatoes), and bring to a boil. Reduce heat, and simmer 20 minutes.
Place 2 cups soup in a blender or food processor, and process until smooth. Pour the pureed soup into a bowl. Repeat procedure with 2 cups soup. Return all pureed soup to pan. Stir in the vinegar, and bring to a boil. Remove from heat. Spoon 1 1/2 cups soup into each of 6 bowls; sprinkle each serving with 1 tablespoon cheese.

Serves 6

calories per serving: 373

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One Response to Tuscan Chickpea Soup

  1. Megan says:

    Maybe you could try using veg stock/broth in place of all the water? That’s what I usually do in soup recipes if it doesn’t seem like there’s a lot of strong flavors. You could even just replace half the water with veg stock if you’re worried about messing with the flavor too much.

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