Tuscan Chickpea & Vegetable Soup

Tuscan Chickpea & Vegetable Soup by 2sistersrecipes.com

This tasty Tuscan Chickpea & Vegetable Soup is loaded with Swiss chard, chickpeas, carrots, celery, and ditalini pasta. Delicious, hearty, and very satisfying, this soup is made with a flavorful tomato broth.  An ideal soup to serve on a chilly weeknight. 

Tuscan Soups…

Tuscan chickpea and vegetable soup is an Italian soup made with fresh produce and chickpeas. It is similar to our classic minestrone, and our easy pasta fagioli, only this one is loaded with sweet Swiss chard and chickpeas.

Here’s a little secret! There’s one ingredient Italians always add to their soups, and it’s a rind of Parmigiano-Reggiano. It is added to give the dish additional depth of flavor and richness it deserves.

What is Parmigino-Reggiano Rind?

It’s the hardened outer shell of the cheese, and it is completely edible. Once you’ve finished chunking and grating Parmigiano-Reggiano cheese, save the rind!

It’s perfect to toss in a rind into a simmering minestrone or hearty sauce. It flavors the food as it cooks. Once it has softened, remove the leathery rind, and discard it, or you can cut it into tidbits, add them back in to finish your dish.

A white bowl and spoonful of soup with ditalini pasta, Swiss chard, chickpeas and veggies. by 2sistersrecipes.com

How to Make Tuscan Chickpea & Vegetable Soup?

This soup is very simple to make. Once all the vegetables have been prepped and chopped, the rest is easy.

Ingredients Needed for our Tuscan Chickpea Soup:

  • vegetables: onion, carrots, celery stalks, garlic, and Swiss chard
  • herbs: dried rosemary and bay leaves
  • extra virgin olive oil: to saute the vegetables
  • can of plum tomatoes – mashed or pulsed
  • chickpeas: one can of chickpeas (or garbanzo beans) is sufficient
  • liquid: vegetable broth and water
  • seasonings: Himalayan salt and some black pepper to taste
  • one rind: Parmigiano-reggiano rind
  • small pasta tubes: Ditalini pasta is perfect and only 1/2 cup is needed
Ingredients are white board , and a bunch of Swiss chard. by 2sistersrecipes.com

Directions to Make this Soup: (*full recipe card below)

  1. Finely chop onion, carrot, celery, garlic, and rosemary.
    Set a 3 or 4-quart soup pot over medium heat.  Add olive oil and the chopped veggies mixture.  Cook for about 5 minutes until vegetables are softened.

2. Place tomatoes and their juice into the food processor and chop coarsely.  Then pour 1 + 1/2 cups of it into the sautéed vegetables.  Add vegetable broth,  water, bay leaves, and salt and pepper. Stir to combine.

3. Open the can of chickpeas, rinse under running water and drain.

4. Add in the chickpeas, and Parmesan rind. Simmer soup, covered for 15 to 20 minutes, stirring occasionally. Remove the softened rind, and 2 bay leaves and discard. (Soup can be made ahead to this point.)

4 photos of steps for the soup in a dutch oven pot. by 2sistersrecipes.com

5. Toss in the chopped Swiss chard and cover again.  Simmer for an additional 3 to 5 minutes, until the chard wilts. 

6. Add the ditalini pasta to the simmering soup.  Simmer until the pasta is al-dente. Taste the soup and add additional salt and pepper if needed.  Next, ladle the soup into bowls and sprinkle generously with freshly grated Parmigiano cheese. Serve immediately.

Swiss chard inside the soup pot, and a ladle full  of the soup. by 2sistersrecipes.com

Quick Tips…

  • Like most of our soups, this too can be made ahead and stored in a sealed container and kept in the refrigerator, for up to 3 days.
    • If you prefer, you can use VEGAN cheese instead of Parmigiano cheese.
    • For gluten-free, toss in GF small pasta in place of ditalini.
  • It freezes beautifully too!
  • It’s best to finely chop up the Swiss chard, rinse it well, and drain.
  • Because this soup is considered to be a hearty meal. You can serve it as a starter or serve it alone with some crusty bread for dipping.

There’s nothing better than a bowl of health! So flavorful and satisfying, you’ll have to try our Tuscan Chickpea & Vegetable Soup recipe… and let us know!

ENJOY!!

A bowl of vegetable soup with a spoon inside it. by 2sistersrecipes.com

Additional Italian Soup Recipes…

Yield: 6 servings

Tuscan Chickpea & Vegetable Soup

Tuscan Chickpea & Vegetable Soup by 2sistersrecipes.com

Tuscan Chickpea & Vegetable Soup is loaded with Swiss chard, chickpeas, carrots, celery, and ditalini pasta. Delicious, hearty, and very satisfying, Quick, easy and perfect for a chilly weeknight.

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 1 medium-size onion
  • 2 medium carrots
  • 2 to 4 stalks of celery
  • 2 garlic cloves
  • 1 tsp. dried rosemary
  • 3 Tbsp. of extra virgin olive oil
  • 1 -14 ounce (about 1.5 cups) can of plum tomatoes
  • 1 (15-ounce) can of chickpeas - rinsed and drained
  • 2 cups vegetable broth
  • 2 cups of water
  • 1 or 2 bay leaves
  • 3/4 tsp. Himalayan salt and some black pepper to taste
  • 1 (4 inch square) piece of parmigiano-reggiano rind
  • 1 bunch of Swiss Chard - chopped, rinsed, and drained
  • 1/2 cup small pasta tubes (Ditalini pasta)

Instructions

    1. Finely chop onion, carrot, celery, garlic, and rosemary. Set a 3 or 4-quart soup pot over medium heat.  Add olive oil and the chopped veggies mixture.  Cook for 5 minutes until vegetables are softened.

2. Place tomatoes and their juice into the food processor and pulse coarsely.  Add 1 + 1/2 cups to the sauteed vegetables. Save the remaining tomatoes in a container and use it for another recipe.

3. Add vegetable broth,  water, bay leaves, chickpeas, and Parmigiano rind.  Add salt and pepper and stir.

4. Cover and simmer the soup for 15 to 20 minutes, stirring occasionally. Remove the softened rind, and 2 bay leaves and discard them. (Soup can be made ahead to this point.)

5. Toss in the chopped Swiss chard and cover again.  Simmer for an additional 3 to 5 minutes, until the chard wilts.

6. Add the ditalini pasta to the simmering soup.  Taste the soup and adjust the salt and pepper if needed.  When pasta is al-dente, ladle soup into bowls and sprinkle generously with freshly grated Parmigiano cheese. Serve immediately.

Serves 6

Nutrition Information:

Yield:

6 servings

Serving Size:

1 serving

Amount Per Serving: Calories: 205Total Fat: 8.6gCarbohydrates: 26.5gFiber: 5.2gSugar: 3.8gProtein: 7.3g

Thanks for Pinning!

Tuscan Chickpea & Vegetable Soup by 2sistersrecipes.com

That’s it friends! Any questions? …ask away!

Hey… What are you waiting for? Subscribe!! And get all our recipes – FREE!

If you try our Tuscan Chickpea & Vegetable Soup, let us know and leave a comment below with a star rating on our recipe card!

Have fun and snap a photo and hashtag it on Instagram @2sistersrecipes, and on Pinterest

Don’t forget to enter your email address in our ‘Subscribe Box’ and get our recipes “FREE:” every time we post!  Also, for more ideas and recipes, follow us on Instagram, Pinterest, Facebook, or Twitter.

Thanks for stopping by…

Happy and Healthy Cooking! 🙂

xo anna and liz

Similar Posts

Leave a Reply

Your email address will not be published.