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Tuscan Chickpea Soup a Plant-based Delight!

Tuscan Chickpea Soup a Plant-based Delight!

I love soups and just about anything that comes in a bowl quite frankly.  Thank probably describes the crazy bowl situation in my kitchen cabinets.  I love for recipes that will delight my body with warm comfort food vibes.  It also needs to be real “comfort” food too, feeding my body with good and not harmful ingredients.  Oh, and can it be simple, like stupid simple.  Ready in a flash, like 25 minutes fast!   

Luckily I am a recipe developer, and flavors and ingredients come easily to me.  When I tested out this Tuscan Chickpea Soup, I knew I had a real hit on my hands.  It hit all my requirements, REAL comfort food, warm, delicious, healthy and easy!  I would love to see your version.  Someone mentioned adding kale instead of spinach or zoodles instead of the red lentil pasta.  I love the versatility of soup allows.  Send us your version on social media by tagging us @go2kitchens.  


Tuscan Chickpea Soup
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins

What some comfort food is not so comfortable after you eat it...this is REAL Comfort Food that will keep you feeling great.  The flavors of Tuscany with a not so traditional spin! Hearty, easy, delicious and good for you!  Ready for your table is a short 25 minutes. 

Course: Dinner
Cuisine: Vegan
Servings: 6
  • 1/2 onion, diced
  • 1 carrot, diced
  • 1 stalk of celery, diced
  • 3 cups vegetable stock or broth
  • 2 cloves fresh garlic, minced
  • 1 cup mushrooms, diced into large pieces
  • 6 oz red lentil rotini pasta, or your favorite gluten free pasta
  • 1 can chickpeas (garbanzo beans), drained and rinsed
  • 1 jar 14 - 18 oz diced tomatoes, undrained
  • 1/2 tsp sea salt
  • 1/4 tsp fresh ground black pepper
  • 3 cups fresh organic baby spinach
  • 3 tbs fresh basil, minced
  1. In a dutch oven add carrot, onion and celery.  Cook until slight translucent.  Add veggie stock and garlic.  Bring to a boil. I like to add about 1.5 cups of water to the mixture. 

  2. Add lentil pasta and mushrooms.  Cook for 5 minutes.  Pasta should be al-dente.  

  3. Stir in chickpeas and diced tomatoes.  Reduce heat to low.  Cook for 5 minutes.

  4. Add salt, pepper, spinach, and basil.  When spinach is fully wilted the soup is ready to eat.  The longer you let it simmer the more flavor will be infused into the soup.  

Recipe Notes

The soup is vegan, however, if you are not a vegan you can add a little fresh parmesan or asiago cheese on the top for serving.  I like to garnish with fresh basil leaves and black pepper.  


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