Slow Cooker Creamy Tuscan Chickpea Soup Recipe

ByIsabella Hours Posted on
- 2 cans chickpeas, thoroughly drained and rinsed - 1 medium onion, finely diced - 3 cloves garlic, minced to a paste - 2 medium carrots, peeled and diced - 2 stalks celery, finely diced - 1 can diced tomatoes in juice - 4 cups rich vegetable broth - 1 teaspoon dried basil, preferably organic - 1 teaspoon dried oregano, crushed - 1 teaspoon red pepper flakes (adjust according to your heat preference) - Salt and freshly ground black pepper to taste - 1 cup creamy coconut milk or rich heavy cream - 2 cups fresh spinach leaves, washed and chopped - Juice of 1 fresh lemon, about 2 tablespoons - Fresh parsley, finely chopped for vibrant garnish Using these ingredients, you will create a warm and hearty soup. The chickpeas add protein and texture. The diced tomatoes bring acidity and brightness. The broth serves as the soup's base, making it rich and flavorful. The herbs and spices, like basil and oregano, provide depth. As for the creamy element, you can choose between coconut milk or heavy cream. Both add a rich texture, but coconut milk offers a dairy-free option. The fresh spinach and parsley add color and nutrients. Don't forget the lemon juice; it brightens the whole dish. This mix of flavors and textures makes the soup comforting and satisfying. You will love how easy it is to prepare with these simple ingredients. - Rinse and drain 2 cans of chickpeas. - Dice 1 medium onion. - Mince 3 cloves of garlic. - Peel and dice 2 medium carrots. - Finely dice 2 stalks of celery. - Combine all the prepared ingredients in the slow cooker. - Add 1 can of diced tomatoes with juice. - Pour in 4 cups of vegetable broth. - Sprinkle in 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and 1 teaspoon of red pepper flakes. - Season with salt and black pepper to taste. - Mix everything well to combine the flavors. - Secure the lid on the slow cooker. - Set it to low heat for 6 to 8 hours or high heat for 3 to 4 hours. - About 30 minutes before serving, add 1 cup of coconut milk and 2 cups of chopped spinach. - Stir gently until the spinach wilts and the soup is creamy. - Finish by adding the juice of 1 fresh lemon. - Taste and adjust seasoning if needed. - Serve the soup warm, garnished with chopped parsley. To make this soup just right, adjust the spice levels. If you like heat, add more red pepper flakes. If you prefer mild, use less. Taste while cooking to find your perfect balance. You can choose between coconut milk and heavy cream. Coconut milk gives a rich, sweet taste. Heavy cream adds a smooth texture. Both work well, so pick what you like! To know when the soup is ready, check the veggies. They should be soft and tender. If you use low heat, let it cook for 6 to 8 hours. On high heat, cook for 3 to 4 hours. Different slow cookers have different settings. Some cook faster than others. Keep an eye on your soup and adjust the time if needed. Garnish your soup with fresh parsley for a pop of color. Just sprinkle it on top before serving. This makes the dish look inviting and fresh. Serve the soup with crusty bread. This adds a nice touch and makes the meal filling. You can also offer a sprinkle of red pepper flakes for those who want more spice. Enjoy! {{image_4}} You can add meat to this soup for extra flavor. Chicken or sausage works well. Simply dice the meat and add it to the slow cooker at the start. If you want plant-based options, try adding tofu. Cut the tofu into cubes and add it in the last hour of cooking. This way, it absorbs the soup's flavor but stays firm. Feel free to swap in other veggies based on what you have. Zucchini or bell peppers can add color and taste. You can also use seasonal veggies like squash in fall. Just chop them up and toss them in with the other ingredients. If you like heat, add more red pepper flakes. Start with a little, then taste. You can also add fresh jalapeños for a kick. For milder flavors, skip the red pepper flakes or use sweet paprika instead. Adjust it to suit your taste buds. To keep your soup fresh, store it in an airtight container. Place it in the fridge. It stays good for up to 4 days. For longer storage, freeze the soup. Use freezer-safe bags or containers. Make sure to leave some space for expansion. This soup can last up to 3 months in the freezer. When you’re ready to eat the soup, reheat it gently. The best method is on the stove. Pour it into a pot and warm it over low heat. Stir often to help it heat evenly. You can also use a microwave, but do it in short bursts. Stir after each burst to avoid hot spots. To prevent soup separation, add a splash of broth or water during reheating. This helps maintain the creamy texture. If the soup seems too thick, just add a little more broth. Enjoy your warm, comforting bowl of soup! You can store the soup in the fridge for up to 4 days. Make sure to keep it in an airtight container. This way, it stays fresh, and you can enjoy it later on. Yes, this recipe can easily be made vegan. Instead of using heavy cream, you can use coconut milk. For the broth, make sure to use vegetable broth. This keeps the soup creamy and delicious without any animal products. I recommend serving this soup with crusty bread. A fresh salad also pairs well. You could even add a dollop of vegan sour cream for extra creaminess. These sides make the meal hearty and satisfying. This blog post guided you through making Slow Cooker Creamy Tuscan Chickpea Soup. We covered the main ingredients and how to prepare them. You learned step-by-step instructions for cooking and tips to boost flavor. We also shared ways to customize the soup and best practices for storing leftovers. Try this simple recipe to warm your kitchen and your heart. Enjoy your cooking journey!

WANT TO SAVE THIS RECIPE?

If you crave a warm and comforting meal, my Slow Cooker Creamy Tuscan Chickpea Soup is perfect for you! It’s simple, delicious, and packed with flavor. You’ll find a mix of healthy ingredients like chickpeas, veggies, and tasty spices. Plus, the slow cooker does all the work while you relax. Ready to learn how to make this hearty dish? Let’s dive into the recipe and enjoy a comforting bowl today!

Ingredients

Main Ingredients

  • 2 cans chickpeas, thoroughly drained and rinsed
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced to a paste
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, finely diced
  • 1 can diced tomatoes in juice
  • 4 cups rich vegetable broth

Seasoning and Garnish

  • 1 teaspoon dried basil, preferably organic
  • 1 teaspoon dried oregano, crushed
  • 1 teaspoon red pepper flakes (adjust according to your heat preference)
  • Salt and freshly ground black pepper to taste
  • 1 cup creamy coconut milk or rich heavy cream
  • 2 cups fresh spinach leaves, washed and chopped
  • Juice of 1 fresh lemon, about 2 tablespoons
  • Fresh parsley, finely chopped for vibrant garnish

Using these ingredients, you will create a warm and hearty soup. The chickpeas add protein and texture. The diced tomatoes bring acidity and brightness. The broth serves as the soup’s base, making it rich and flavorful. The herbs and spices, like basil and oregano, provide depth.

As for the creamy element, you can choose between coconut milk or heavy cream. Both add a rich texture, but coconut milk offers a dairy-free option. The fresh spinach and parsley add color and nutrients. Don’t forget the lemon juice; it brightens the whole dish.

This mix of flavors and textures makes the soup comforting and satisfying. You will love how easy it is to prepare with these simple ingredients.

Step-by-Step Instructions

Preparing the Ingredients

  • Rinse and drain 2 cans of chickpeas.
  • Dice 1 medium onion.
  • Mince 3 cloves of garlic.
  • Peel and dice 2 medium carrots.
  • Finely dice 2 stalks of celery.

Assembling the Soup

  • Combine all the prepared ingredients in the slow cooker.
  • Add 1 can of diced tomatoes with juice.
  • Pour in 4 cups of vegetable broth.
  • Sprinkle in 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and 1 teaspoon of red pepper flakes.
  • Season with salt and black pepper to taste.
  • Mix everything well to combine the flavors.

Cooking Process

  • Secure the lid on the slow cooker.
  • Set it to low heat for 6 to 8 hours or high heat for 3 to 4 hours.
  • About 30 minutes before serving, add 1 cup of coconut milk and 2 cups of chopped spinach.
  • Stir gently until the spinach wilts and the soup is creamy.
  • Finish by adding the juice of 1 fresh lemon.
  • Taste and adjust seasoning if needed.
  • Serve the soup warm, garnished with chopped parsley.

Tips & Tricks

Perfecting the Flavor

To make this soup just right, adjust the spice levels. If you like heat, add more red pepper flakes. If you prefer mild, use less. Taste while cooking to find your perfect balance.

You can choose between coconut milk and heavy cream. Coconut milk gives a rich, sweet taste. Heavy cream adds a smooth texture. Both work well, so pick what you like!

Cooking Time Suggestions

To know when the soup is ready, check the veggies. They should be soft and tender. If you use low heat, let it cook for 6 to 8 hours. On high heat, cook for 3 to 4 hours.

Different slow cookers have different settings. Some cook faster than others. Keep an eye on your soup and adjust the time if needed.

Presentation Ideas

Garnish your soup with fresh parsley for a pop of color. Just sprinkle it on top before serving. This makes the dish look inviting and fresh.

Serve the soup with crusty bread. This adds a nice touch and makes the meal filling. You can also offer a sprinkle of red pepper flakes for those who want more spice. Enjoy!

Variations

Adding Protein

You can add meat to this soup for extra flavor. Chicken or sausage works well. Simply dice the meat and add it to the slow cooker at the start. If you want plant-based options, try adding tofu. Cut the tofu into cubes and add it in the last hour of cooking. This way, it absorbs the soup’s flavor but stays firm.

Vegetable Alternatives

Feel free to swap in other veggies based on what you have. Zucchini or bell peppers can add color and taste. You can also use seasonal veggies like squash in fall. Just chop them up and toss them in with the other ingredients.

Spice Level Adjustments

If you like heat, add more red pepper flakes. Start with a little, then taste. You can also add fresh jalapeños for a kick. For milder flavors, skip the red pepper flakes or use sweet paprika instead. Adjust it to suit your taste buds.

Storage Info

How to Store Leftovers

To keep your soup fresh, store it in an airtight container. Place it in the fridge. It stays good for up to 4 days. For longer storage, freeze the soup. Use freezer-safe bags or containers. Make sure to leave some space for expansion. This soup can last up to 3 months in the freezer.

Reheating Instructions

When you’re ready to eat the soup, reheat it gently. The best method is on the stove. Pour it into a pot and warm it over low heat. Stir often to help it heat evenly. You can also use a microwave, but do it in short bursts. Stir after each burst to avoid hot spots.

To prevent soup separation, add a splash of broth or water during reheating. This helps maintain the creamy texture. If the soup seems too thick, just add a little more broth. Enjoy your warm, comforting bowl of soup!

FAQs

How long can I store the soup in the fridge?

You can store the soup in the fridge for up to 4 days. Make sure to keep it in an airtight container. This way, it stays fresh, and you can enjoy it later on.

Can this recipe be made vegan?

Yes, this recipe can easily be made vegan. Instead of using heavy cream, you can use coconut milk. For the broth, make sure to use vegetable broth. This keeps the soup creamy and delicious without any animal products.

What can I serve with Slow Cooker Creamy Tuscan Chickpea Soup?

I recommend serving this soup with crusty bread. A fresh salad also pairs well. You could even add a dollop of vegan sour cream for extra creaminess. These sides make the meal hearty and satisfying.

This blog post guided you through making Slow Cooker Creamy Tuscan Chickpea Soup. We covered the main ingredients and how to prepare them. You learned step-by-step instructions for cooking and tips to boost flavor. We also shared ways to customize the soup and best practices for storing leftovers.

Try this simple recipe to warm your kitchen and your heart. Enjoy your cooking journey!

- 2 cans chickpeas, thoroughly drained and rinsed - 1 medium onion, finely diced - 3 cloves garlic, minced to a paste - 2 medium carrots, peeled and diced - 2 stalks celery, finely diced - 1 can diced tomatoes in juice - 4 cups rich vegetable broth - 1 teaspoon dried basil, preferably organic - 1 teaspoon dried oregano, crushed - 1 teaspoon red pepper flakes (adjust according to your heat preference) - Salt and freshly ground black pepper to taste - 1 cup creamy coconut milk or rich heavy cream - 2 cups fresh spinach leaves, washed and chopped - Juice of 1 fresh lemon, about 2 tablespoons - Fresh parsley, finely chopped for vibrant garnish Using these ingredients, you will create a warm and hearty soup. The chickpeas add protein and texture. The diced tomatoes bring acidity and brightness. The broth serves as the soup's base, making it rich and flavorful. The herbs and spices, like basil and oregano, provide depth. As for the creamy element, you can choose between coconut milk or heavy cream. Both add a rich texture, but coconut milk offers a dairy-free option. The fresh spinach and parsley add color and nutrients. Don't forget the lemon juice; it brightens the whole dish. This mix of flavors and textures makes the soup comforting and satisfying. You will love how easy it is to prepare with these simple ingredients. - Rinse and drain 2 cans of chickpeas. - Dice 1 medium onion. - Mince 3 cloves of garlic. - Peel and dice 2 medium carrots. - Finely dice 2 stalks of celery. - Combine all the prepared ingredients in the slow cooker. - Add 1 can of diced tomatoes with juice. - Pour in 4 cups of vegetable broth. - Sprinkle in 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and 1 teaspoon of red pepper flakes. - Season with salt and black pepper to taste. - Mix everything well to combine the flavors. - Secure the lid on the slow cooker. - Set it to low heat for 6 to 8 hours or high heat for 3 to 4 hours. - About 30 minutes before serving, add 1 cup of coconut milk and 2 cups of chopped spinach. - Stir gently until the spinach wilts and the soup is creamy. - Finish by adding the juice of 1 fresh lemon. - Taste and adjust seasoning if needed. - Serve the soup warm, garnished with chopped parsley. To make this soup just right, adjust the spice levels. If you like heat, add more red pepper flakes. If you prefer mild, use less. Taste while cooking to find your perfect balance. You can choose between coconut milk and heavy cream. Coconut milk gives a rich, sweet taste. Heavy cream adds a smooth texture. Both work well, so pick what you like! To know when the soup is ready, check the veggies. They should be soft and tender. If you use low heat, let it cook for 6 to 8 hours. On high heat, cook for 3 to 4 hours. Different slow cookers have different settings. Some cook faster than others. Keep an eye on your soup and adjust the time if needed. Garnish your soup with fresh parsley for a pop of color. Just sprinkle it on top before serving. This makes the dish look inviting and fresh. Serve the soup with crusty bread. This adds a nice touch and makes the meal filling. You can also offer a sprinkle of red pepper flakes for those who want more spice. Enjoy! {{image_4}} You can add meat to this soup for extra flavor. Chicken or sausage works well. Simply dice the meat and add it to the slow cooker at the start. If you want plant-based options, try adding tofu. Cut the tofu into cubes and add it in the last hour of cooking. This way, it absorbs the soup's flavor but stays firm. Feel free to swap in other veggies based on what you have. Zucchini or bell peppers can add color and taste. You can also use seasonal veggies like squash in fall. Just chop them up and toss them in with the other ingredients. If you like heat, add more red pepper flakes. Start with a little, then taste. You can also add fresh jalapeños for a kick. For milder flavors, skip the red pepper flakes or use sweet paprika instead. Adjust it to suit your taste buds. To keep your soup fresh, store it in an airtight container. Place it in the fridge. It stays good for up to 4 days. For longer storage, freeze the soup. Use freezer-safe bags or containers. Make sure to leave some space for expansion. This soup can last up to 3 months in the freezer. When you’re ready to eat the soup, reheat it gently. The best method is on the stove. Pour it into a pot and warm it over low heat. Stir often to help it heat evenly. You can also use a microwave, but do it in short bursts. Stir after each burst to avoid hot spots. To prevent soup separation, add a splash of broth or water during reheating. This helps maintain the creamy texture. If the soup seems too thick, just add a little more broth. Enjoy your warm, comforting bowl of soup! You can store the soup in the fridge for up to 4 days. Make sure to keep it in an airtight container. This way, it stays fresh, and you can enjoy it later on. Yes, this recipe can easily be made vegan. Instead of using heavy cream, you can use coconut milk. For the broth, make sure to use vegetable broth. This keeps the soup creamy and delicious without any animal products. I recommend serving this soup with crusty bread. A fresh salad also pairs well. You could even add a dollop of vegan sour cream for extra creaminess. These sides make the meal hearty and satisfying. This blog post guided you through making Slow Cooker Creamy Tuscan Chickpea Soup. We covered the main ingredients and how to prepare them. You learned step-by-step instructions for cooking and tips to boost flavor. We also shared ways to customize the soup and best practices for storing leftovers. Try this simple recipe to warm your kitchen and your heart. Enjoy your cooking journey!

Slow Cooker Creamy Tuscan Chickpea Soup

Indulge in a bowl of Creamy Tuscan Chickpea Delight that's perfect for any occasion! This hearty soup combines chickpeas, fresh veggies, and creamy coconut milk for a deliciously satisfying meal. With easy slow cooker instructions, you can effortlessly create this comforting dish that's both nutritious and flavorful. Click to explore the full recipe and bring warmth to your table today!
Print Recipe Pin Recipe

Ingredients
  

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

1 medium onion, finely diced

3 cloves garlic, minced to a paste

2 medium carrots, peeled and diced

2 stalks celery, finely diced

1 can (14 oz) diced tomatoes in juice

4 cups rich vegetable broth

1 teaspoon dried basil, preferably organic

1 teaspoon dried oregano, crushed

1 teaspoon red pepper flakes (adjust according to your heat preference)

Salt and freshly ground black pepper to taste

1 cup creamy coconut milk or rich heavy cream

2 cups fresh spinach leaves, washed and chopped

Juice of 1 fresh lemon, about 2 tablespoons

Fresh parsley, finely chopped for vibrant garnish

Instructions
 

Begin by adding the chickpeas, finely diced onion, minced garlic, diced carrots, celery, and diced tomatoes (along with their juice) into the slow cooker. Pour in the vegetable broth to create a hearty base.

    Sprinkle in the dried basil, oregano, and red pepper flakes, then stir the mixture gently to ensure all ingredients are well combined.

      Season the soup mixture with salt and freshly cracked black pepper according to your taste preference.

        Secure the lid on the slow cooker and set it to low heat for 6 to 8 hours, or high heat for 3 to 4 hours, allowing the vegetables to become tender and flavorful.

          Approximately 30 minutes prior to serving, open the lid and fold in the coconut milk (or heavy cream) and fresh spinach leaves. Stir until the spinach is just wilted and the soup is creamy.

            Finish the soup by drizzling in the lemon juice to enhance and brighten the flavors. Taste once more and adjust the seasoning if necessary.

              Ladle the warm soup into bowls and garnish generously with freshly chopped parsley for a colorful presentation.

                - Prep Time: 15 mins

                  - Total Time: 6-8 hours

                    - Servings: 6

                      Presentation Tips: For an appealing touch, serve the soup in rustic bowls alongside crusty bread. A sprinkle of additional red pepper flakes can elevate the dish, if desired. Enjoy your warm and hearty meal!

                        WANT TO SAVE THIS RECIPE?

                        Related Posts