Tuscan Chickpea, Kale & Tomato Soup
with Couscous, Parmesan & Garlic Ciabatta
- Wheat
- Milk
- Soy
No matter the weather, it’s tough not to crave a big bowl of soup (i.e. the culinary equivalent of a bear hug). Enter this hearty, soul-warming veggie rendition. It’s chock full of goodness—that is to say chickpeas, onion, carrot, diced tomatoes, a bevvy of Italian herbs and spices, chewy couscous, tender kale, and Parmesan. And because no good brothy bowl is complete without some dough for dunking, we’re also throwing in a side of toasty, buttery garlic ciabatta. Soup’s on!
Ingredients
1 unit
Yellow Onion
3 ounce
Carrot
1 clove
Garlic
2.5 ounce
Israeli Couscous
(Contains: Wheat)
4 ounce
Kale
1 tablespoon
Tuscan Heat Spice
13.4 ounce
Chickpeas
14 ounce
Diced Tomatoes
1 unit
Veggie Stock Concentrate
1 unit
Mushroom Stock Concentrate
¼ cup
Parmesan Cheese
(Contains: Milk)
1 unit
Ciabatta Bread
(Contains: Wheat, Soy)
1 teaspoon
Garlic Powder
Not included in your delivery
Salt
Pepper
1 tablespoon
Olive Oil
2 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Wash and dry all produce. • Trim, peel, and dice carrot into ½-inch pieces. Halve and peel onion; dice one half (whole onion for 4 servings). Peel and mince garlic. Remove and discard any large stems from kale.
• Heat a large drizzle of olive oil in a large pot over medium-high heat. Add carrot and diced onion; cook, stirring occasionally, until softened, 5-6 minutes. • Add a drizzle of olive oil, then stir in garlic, Tuscan Heat Spice, and half the garlic powder (you’ll use the rest later); cook until fragrant, 30 seconds.
• Stir chickpeas and their liquid, diced tomatoes, veggie stock concentrate, mushroom stock concentrate, 3½ cups water (7 cups for 4 servings), and a big pinch of salt into pot with veggies. • Bring to a boil, then reduce to a low simmer; cook, uncovered, until carrot is just softened, 13-15 minutes.
• Once carrot is just softened, stir couscous and kale into pot. Cover pot and cook until couscous is tender and kale is wilted, 7-9 minutes. • Uncover and stir in half the Parmesan (save the rest for serving). Taste and season generously with salt and pepper. Turn off heat.
• Meanwhile, halve ciabatta. • Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; microwave until softened, 10-15 seconds. Stir in remaining garlic powder and season with salt and pepper. • Toast ciabatta, then spread cut sides with garlic butter. Halve each piece on a diagonal.
• Divide soup between bowls. Sprinkle with remaining Parmesan and serve with garlic ciabatta on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the Tuscan heat spice, calling it "AMAZING" and praising the soup's rich, savory taste 🍲.
- Ease of prep: Customers found this one-pot meal quick and simple to make, with easy cleanup.
- Suggestions: Some recommended adding Italian sausage or chicken for extra protein; others suggested more garlic or herbs for deeper flavor.
- Leftovers: The soup made generous portions, with many enjoying leftovers for lunch or freezing extra servings.
- Texture: Customers enjoyed the hearty mix of chickpeas, kale, and couscous, though some preferred less kale.
Reviews from our home cooks
The flavor was outstanding! This soup is filling and hearty without being heavy. The couscous was perfect and all the ingredients arrived fresh and tasty. The recipe was perfect. Since I love chickpeas I added my own extra can and it was heavenly. Kale cooks up so nice in the tomato based broth. I want this soup every week.
Literally one of the best soups I've ever had. The tuscan heat spice blend, the couscous, everything about this soup is amazing. Never had couscous until i tried this soup & it is so good. We also enjoyed the ciabatta
Totally one of our favorites. I adjusted recipe and added chicken broth instead of water and blended the onion, carrot, fresh garlic, and broth. Added tomatoes and chickpeas and left on low simmer for several hours. Added kale and couscous ... seriously lovely lovely meal!!
I like this mix flavor of tomato, cheese, spices and chickpea. Kale gives the dish an extra texture when you eat this. And most importantly, my two kids all love this!
Always love soup! Delicious and easy to make. I had to cut the Tuscan Heat spice in half, I tend to find that blend to be overpowering. But otherwise it was great, would definitely make it again.
It is tasty and surprisingly filling. My mom, who normally does not like chickpeas, liked this. I love the Tuscan spice blend; really good and brought it all together and it wasn't spicy for me despite having some cayenne in it. It was warm and comforting.
Very good portion. Used ingredients I would not have thought of to make soup. Would suggest using 1/2 the Tuscan spice blend as the spice was a little overpowering using the full pack as the recipe stated.
We REALLY liked this soup !! However, I got an extra packet of seasoning, so added it after tasting the original recipe... definitely suggest adding more seasoning packets. Also, we had leftovers, which were MORE flavorful, and the broth less liquidy from sitting with the couscous overnight. My recommendation is to make a day ahead sans kale, and then heat and add kale second night. DELISH!
Nice hearty soup, we actually got 5 servings out of this! The ciabatta bread was a great idea and something I wouldn't have done if it hadn't come with it, very tasty!
We were missing the tuscan heat spice and recipe card in our box but I think I improvised well. Was pretty good! I also substituted the onion with just some onion powder (we like the taste, not the texture). I might use less of the kale next time and I wish there was more couscous, as well.
