What's For Dinner: Tuscan Chickpea Soup

January always feels like a deep breath after the joyful clamor of the holidays. The festive lights are packed away, and a quiet stillness settles over the days. For an introverted soul like mine, it’s a welcome invitation to slow down, to be still, and to find comfort in the simple rhythms of home. No grand declarations or elaborate plans – just a gentle turning inward, a focusing on what truly nourishes us, body and spirit. This time of year often finds me gravitating towards warm, hearty meals that offer more than just sustenance; they offer a sense of peace. There’s a quiet beauty in a simmering pot, a gentle steam rising, filling the kitchen with promises of warmth. It’s a small, tangible blessing, a reminder of the good gifts we're given each day. This Tuscan Chickpea Soup is precisely that kind of blessing. It’s not about rushing or achieving; it’s about the quiet satisfaction of creating something wholesome, something that offers a gentle embrace on a chilly evening. For me, these are the moments where gratitude truly takes root – in the everyday, the unassuming, the profoundly good. This soup, with its rich flavors and comforting textures, serves as a lovely anchor in these quieter weeks. It’s a testament to simple ingredients coming together in harmony, much like the gentle rhythm we seek in our own lives right now. It invites you to pause, to savor, and to find contentment right where you are.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 6 cups vegetable broth (or chicken broth, if preferred)
• 2 (15-ounce) cans chickpeas, rinsed and drained
• 1 teaspoon dried Italian seasoning
• ½ teaspoon dried thyme
• ¼ teaspoon red pepper flakes (optional, for a little warmth)
• Salt and freshly ground black pepper to taste
• 5 ounces fresh baby spinach or kale, roughly chopped (stems removed if using mature kale)
• Fresh parsley or basil, chopped, for garnish
• Crusty bread for serving

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 8-10 minutes, or until the vegetables have softened.
2. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. Stir in the crushed tomatoes, vegetable broth, rinsed chickpeas, Italian seasoning, thyme, and red pepper flakes (if using). Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for at least 20-25 minutes, allowing the flavors to meld beautifully.
4. Taste the soup and season generously with salt and black pepper. Remember that broth and canned goods vary in sodium content, so adjust to your preference.
5. Stir in the fresh spinach or kale. Cook for just 3-5 minutes, or until the greens have wilted and are tender.
6. Ladle the warm soup into bowls. Garnish with fresh parsley or basil, and serve immediately with a slice of crusty bread for dipping.

As we navigate these early weeks of a new year, seeking solace in the small moments feels more important than ever. May this bowl of warmth bring you a quiet sense of comfort and gratitude, a gentle reminder of the goodness that surrounds us even in the stillness. What simple meal is bringing you peace and joy in these quiet January days?

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Photo by Davide Cantelli (@cant89)

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