Discover the comfort of Tuscan kale and chickpea soup, a traditional Italian recipe.

Zuppa di Cavolo Nero e Ceci

This Tuscan kale and chickpea soup is a hearty, flavorful Italian recipe perfect for colder days. As a traditional farmhouse dish, it combines dried chickpeas and fresh kale into a creamy, enveloping soup enriched with sweet potatoes. Ideal as a vegetarian main course, this comforting homemade dish is perfect for anyone seeking a nourishing and balanced meal.

This kale soup is easy to make and appeals to those looking for a healthy option. Along with dried legumes and seasonal vegetables, sweet potatoes add more fiber and vitamins than regular potatoes. Serve it with curry-spiced croutons for a crunchy, aromatic touch that adds an irresistible texture contrast. If you love rustic winter recipes, Tuscan kale and chickpea soup will become a staple in your home cooking.

Try these other kale soup recipes:

• Autumn Soup
• Ribollita
• Kale and Bean Velouté
• Kale and Borlotti Bean Farinata
• Frantoiana Soup

Ingredients

• 200g dried chickpeas
• 300g Tuscan kale
• 2 medium sweet potatoes
• 1 onion
• 2 garlic cloves
• 1.5 liters vegetable broth
• Salt and pepper to taste
• Olive oil
• Curry-spiced croutons

Instructions

1. Soak the dried chickpeas overnight in cold water. Drain and rinse.
2. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until golden.
3. Add the chickpeas and cover with vegetable broth. Bring to a boil, then reduce heat and simmer for about 40 minutes.
4. Add peeled and diced sweet potatoes, cook for another 15 minutes.
5. Wash and chop the Tuscan kale, add to the pot, and simmer for an additional 10 minutes.
6. Season with salt and pepper to taste. Serve hot with curry-spiced croutons.

Total Time: 90 min

Cuisine: Italian