This Creamy Chickpea Soup recipe is an ultra-comforting vegetarian soup recipe that's ready in under 30 minutes on the stove! Packed with vegetables, nutritious chickpeas, and Tuscan flavor, this filling dish has become a cozy weeknight staple in our house!
1cupheavy creamcan sub half-and-half or coconut milk
2cupschopped kale
1Tbsplemon juice15 mL
To serve: parmesan
Instructions
Flavor Base: Heat 2 Tbsp unsalted butter in a large pan over medium heat. Add 2 ribs celery, 2 carrots, 1 medium yellow onion, and 4 cloves garlic. Cook for 5 minutes, or until onion is soft and translucent.
Spice It Up: Stir in 2 Tbsp tomato paste, 1 Tbsp finely chopped fresh rosemary, 1 tsp smoked paprika, 1 tsp red pepper flakes, and ½ tsp salt. Continue cooking for 3 minutes, stirring occasionally.
Cook: Add 2 15-oz cans chickpeas and 4 cups vegetable broth. Cover and cook at a simmer for 10 minutes, until hot.
Finish: Remove from heat, then stir in 1 cup heavy cream and 2 cups chopped kale. Stir until kale is completely submerged and wilted, about a minute. Stir in 1 Tbsp lemon juice and serve hot, optionally topping each bowl with freshly grated parmesan!