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Authentic Tuscan Chickpea Soup (Zuppa di Ceci)

A bowl of creamy Tuscan chickpea soup topped with wilted kale, chickpeas, and grated Parmesan cheese, served with bread.
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Make this hearty, rustic Tuscan chickpea soup featuring kale and rosemary. This recipe delivers deep Italian flavor using simple ingredients perfect for a comforting winter meal.

Ingredients

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  • 1 tablespoon olive oil
  • 4 ounces pancetta, diced (optional, substitute with 1 tablespoon olive oil for vegetarian)
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon fresh rosemary, chopped
  • 1/2 teaspoon fresh sage, chopped
  • 1 (28 ounce) can crushed tomatoes
  • 4 cups vegetable broth or chicken broth
  • 2 (15 ounce) cans chickpeas, rinsed and drained
  • 1/2 cup cannellini beans, rinsed and drained (optional)
  • 4 cups kale (cavolo nero), stems removed and roughly chopped
  • Salt and black pepper to taste
  • 1 cup stale, crusty bread, torn into pieces (for serving)
  • Extra virgin olive oil, for drizzling

Instructions

  1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. If using pancetta, add it and cook until crisp, about 5 to 7 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the fat in the pot. If omitting pancetta, proceed with the oil.
  2. Add the onion, carrots, and celery to the pot. Cook until softened, about 8 minutes.
  3. Add the garlic, rosemary, and sage. Cook for 1 minute until fragrant.
  4. Stir in the crushed tomatoes and broth. Bring the mixture to a simmer.
  5. Add the rinsed chickpeas and cannellini beans (if using). Season with salt and pepper. Simmer gently for 15 minutes to allow the flavors to combine.
  6. Stir in the chopped kale. Cook until the kale wilts and becomes tender, about 5 to 7 minutes.
  7. For a thicker soup, remove about 1 cup of the soup mixture (mostly beans and liquid) and mash it with a fork or blend it briefly. Return the mashed mixture to the pot and stir well.
  8. Taste and adjust seasoning as needed.
  9. To serve this rustic Italian bean soup, place torn pieces of stale bread in the bottom of each bowl. Ladle the hot Tuscan vegetable and bean soup over the bread. Drizzle generously with high-quality extra virgin olive oil and top with reserved pancetta, if desired.

Notes

  • For a vegetarian Tuscan soup option, skip the pancetta entirely and use vegetable broth.
  • If you do not have kale, use spinach or Swiss chard. Add spinach during the last 2 minutes of cooking.
  • The key to authentic flavor is using good quality olive oil both for cooking and for finishing the soup.
  • If you prefer a smoother texture, you can blend half of the soup before adding the kale.

Nutrition

Find it online: https://delicerecipe.com/tuscan-chickpea-soup-recipe-italian-style/