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+ servings

Easy Chickpea and Kale Tuscan-Style Soup

Serves: 4 people
5 from 8 votes


  • 2 tbsp extra virgin olive oil
  • 1 cup carrot, diced or 1 large carrot
  • 1 cup celery, diced or 2 stalks
  • 1 cup onion, finely diced or 1 medium onion
  • 4 cloves garlic, minced
  • 1 tsp. kosher salt or more to taste
  • 1/2 tsp black pepper or more to taste
  • 1/2 tsp crushed red pepper flakes (optional)
  • 4 cups low sodium chicken broth (or vegetable broth)
  • 1 bayleaf
  • 1 sprig fresh rosemary or 1/2 tsp dried
  • 4 sprigs thyme or 1 tsp dried
  • 1 [14.5 ounce] can diced tomatoes (undrained)
  • 2 [15 ounce] cans garbanzo beans (or chickpeas) drained and rinsed
  • 1 bunch Lacinato Kale ribs removed and loosely chopped
  • 2 tbsp fresh lemon juice or 1 lemon


  • Heat oil in a pot or dutch oven over medium heat. When hot, add the onions, carrots, celery, garlic, salt, pepper, and crushed red pepper. Cook, stirring often, until tender, about 7 minutes.  
  • Add in the broth, rosemary, thyme, bayleaf, tomatoes, and chickpeas. Stir to combine and increase heat to bring to a boil. Once boiling, reduce heat to a simmer, cover, and cook for 15 minutes. 
  • After 15 minutes of cooking, add the kale and stir to combine. Cover and continue cooking until the beans are very tender and the kale has wilted, 10 to 15 more minutes.
  • Remove the bayleaf, and the thyme and rosemary stems (if using fresh). Using an immersion blender, partially blend the soup leaving plenty of beans and veggies for texture. (Alternatively, transfer about 1.5 cups of the soup to a food processor or blender and blend until smooth. Return to the soup and stir to combine).
  • Stir in the lemon. Taste the soup and add salt and pepper, if needed. Serve and enjoy!