A hearty and flavorful soup made with tender chickpeas, fresh vegetables, tomatoes, and herbs, perfect for a comforting and nourishing meal.

Scale

2 tbsp olive oil

1 medium onion, diced

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 tsp dried oregano

1 tsp dried thyme

1 tsp dried rosemary

1 can (14 oz) diced tomatoes

4 cups vegetable broth

2 cans (15 oz each) chickpeas, drained and rinsed

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Heat olive oil in a large pot over medium heat.

Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.

Stir in garlic, oregano, thyme, and rosemary. Cook for 1 minute until fragrant.

Add diced tomatoes, broth, and chickpeas. Bring to a boil, then reduce heat and simmer for 20 minutes.

Season with salt and pepper to taste.

Serve hot, garnished with fresh parsley and a drizzle of olive oil if desired.

Add spinach or kale at the end for extra greens.

Use high-quality broth for the best flavor.

Blend half the soup for a creamier texture if desired.

Keywords: Tuscan chickpea soup, Italian chickpea stew, vegan chickpea soup, Mediterranean soup recipes