Begin by washing and draining a can of chickpeas for your Tuscan Chickpea Soup. Chop two medium onions, two carrots, and four cloves of garlic into small pieces. Arrange your ingredients on a cutting board, as this will streamline your cooking process. Gather your vegetable broth, herbs, and lemon juice nearby for easy access when it’s time to combine everything.

In a large pot, heat two tablespoons of olive oil over medium heat for about 2 minutes until shimmering. Add the chopped onions and sauté for 5 minutes until they turn translucent and fragrant. Then, toss in the garlic and carrots, cooking together for an additional 5 minutes, stirring occasionally until the carrots begin to soften and the mixture becomes aromatic.

Stir in the rinsed chickpeas, along with four cups of vegetable broth, one teaspoon of dried rosemary, and one teaspoon of thyme to the pot. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer; cover the pot and let it cook for 30 minutes to meld the flavors together.

After the 30-minute mark, lift the lid and check the soup's consistency. The soup should appear creamy and slightly thickened while the vegetables remain tender. If needed, feel free to add a little water or broth for your desired consistency. Allow it to simmer for an additional 5 minutes if the flavors need further development.

Remove the pot from heat and stir in the juice of one lemon for a bright, zesty kick. Taste your Tuscan Chickpea Soup and adjust the salt and pepper according to preference, enhancing the overall flavor.

Ladle your comforting Tuscan Chickpea Soup into warm bowls. Garnish with fresh basil or a sprinkle of Parmesan cheese if desired. Serve hot alongside crusty bread to soak up all the flavorful broth.