Tuscan kale and chickpea soup

Name: Tuscan kale and chickpea soup
Prep time: 30 min
Cook time: 130 min
Total time: 160 min
Yield: 4
Ingredients: Dried chickpeas 1 ¼ cup; Italian kale (cavolo nero) to be cleaned 0.9 lb; Sweet potatoes (or yams) 0.7 lb; Onions 3.5 oz; Celery 1 cup; Carrots ¾ cup; Garlic 1 clove; Vegetable broth 2 ½ cups; Bay leaves 1 leaf; Rosemary 1 sprig; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Rye bread 4 slices; Curry 1 spoonful; Thyme to taste; Extra virgin olive oil to taste

it de es fr br

Difficulty: Easy
Prep time: 30 min
Cook time: 2 h 10 min
Serving: 4
Cost: Low
Note + the soaking time for the chickpeas (8-12 h) - soaking time included separately? (kept literal)

PRESENTATION

Recipe by
Lulù Gargari

Black cabbage and chickpea soup is, honestly, a stellar example of Tuscan home cooking. It's rich and creamy, bursting with simple flavors. This Tuscan kale and chickpea soup traces back to the old rural kitchens of central Italy, where fresh, seasonal ingredients were just part of life. And folks in Tuscany? They really love cavolo nero and chickpea soup on cold days. Black kale—or cavolo nero—is a local favorite.

The mix of tender black kale, earthy dried chickpeas, and those sweet bits of potato gives every spoonful a cozy vibe. Seriously good. It fits the region's rustic style so well. Even today, it stays true to its peasant roots. You know, showing up as a healthy, balanced meal packed with fiber and vitamins—without any unnecessary extras.

What makes black cabbage and chickpea soup different? It's how such a simple dish can taste so rich and satisfying. People often add curry croutons, which is great. They bring a spicy crunch that pairs perfectly with the moist, warm soup underneath.

Pretty much, you’ll find this black kale and chickpea soup on dinner tables throughout winter. It makes the most of what's in season during those colder months. Earthy and enveloping, but also with pops of flavor from the croutons and those slightly crispy edges on some veggies. Compared to other Italian soups like ribollita, this one? Lighter but still hearty and filling.

For anyone hunting for a black cabbage soup recipe that's both healthy and comforting, this is a go-to that’s stood the test of time—just the thing to warm up a cold night. Fills the house with homey smells. It's a nod to the simplicity and warmth of Tuscan cuisine—making it a cherished part of many family meals.

INGREDIENTS

Dried chickpeas 1 ¼ cup (250 g)

Italian kale (cavolo nero) 0.9 lb (400 g) - to be cleaned

Sweet potatoes (or yams) 0.7 lb (300 g)

Onions 3.5 oz (100 g)

Celery 1 cup (100 g)

Carrots ¾ cup (100 g)

Garlic 1 clove

Vegetable broth 2 ½ cups (600 g)

Bay leaves 1 leaf

Rosemary 1 sprig

Extra virgin olive oil to taste

Fine salt to taste

Black pepper to taste

For the croutons: Rye bread 4 slices; Curry 1 spoonful; Thyme to taste; Extra virgin olive oil to taste

Preparation

How to prepare Tuscan kale and chickpea soup

To prepare the Tuscan kale and chickpea soup, first soak the dried chickpeas for 8–12 hours 1, then drain them and transfer them to a pot, covering them with water 2. Add a bay leaf and cook until tender; generally this takes about 60–90 minutes, depending on the quality and how long they were soaked. In the meantime, peel and chop the onion 3.

Do the same with the carrot 4 and celery 5. Now peel the sweet potatoes 6.

Cut them into even cubes 7. In a large pot heat the oil 8, then add the chopped onion, carrot and celery together with the minced garlic and the rosemary 9 and let them sweat over low heat for about 5 minutes, just long enough to soften the vegetables without browning them.

Season with salt 10 and add the sweet potatoes to the soffritto 11. Let them absorb the flavors for a few minutes, then add half of the chickpeas 12 and stir.

At this point cover with hot vegetable broth 13 and cook for about 20 minutes, until the sweet potatoes are tender and begin to break down slightly 13. Meanwhile, prepare the Tuscan kale: remove the tougher central ribs 14 and slice the leaves into strips 15.

When the potatoes and chickpeas are well cooked, remove the rosemary and bay leaf 16, then blend part of the soup with an immersion blender; you should not obtain a completely smooth consistency — chickpeas and potatoes should still be visible 17. Now add the Tuscan kale 18 and the remaining chickpeas and continue cooking over low heat for another 10–15 minutes, until the kale is tender.

At the end of cooking adjust salt and pepper to taste 19 and let everything come together for another minute: the soup should be thick, creamy and comforting 20. Meanwhile, prepare the croutons: cut the rye bread into cubes 21.

Heat a drizzle of oil in a wide skillet 22, then add the bread and toast it. Flavor with curry powder 23 and fresh thyme 34, mixing well to coat evenly.

When the cubes are golden and crisp, turn off the heat 25. Pour the hot soup into bowls 26, finish with a drizzle of raw olive oil and the crispy curry-and-thyme rye croutons. Your Tuscan kale and chickpea soup is ready to be enjoyed 27!

Storage

The Tuscan kale and chickpea soup can be stored in the refrigerator for 2 days; when reheating you can add a little water or broth as needed to make the consistency creamier.

It can be frozen.