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Tuscan Chickpea Soup

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
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
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.