Description
A hearty and nutritious chickpea kale soup, perfect for any meal.
Ingredients
Scale
- 1 tablespoon Extra Virgin Olive Oil
- 1 small Onion (diced, about 1 cup)
- 2 cloves Garlic (minced)
- 1 (15-ounce can) Chickpeas (drained or 1 1/2 cups cooked chickpeas)
- 2 cups Kale (chopped)
- 4 cups Vegetable Broth (or chicken broth)
- 1/2 teaspoon Sea Salt (or to taste)
- Black Pepper (to taste)
- Dried Thyme or Oregano (to taste)
- Croutons, lemon juice, parsley, Parmesan cheese (for garnish)
Instructions
- Heat OLIVE OIL in a 3-quart soup pot over medium heat.
- Add ONION and cook until softened, about 3–5 minutes. For deeper flavor, cook a few extra minutes until lightly golden and slightly caramelized.
- Add GARLIC and sauté about 30 seconds, until fragrant.
- Stir in CHICKPEAS, KALE, BROTH, dried herbs of choice, SALT, and PEPPER. Increase heat and bring just to a boil.
- Reduce heat, partially cover, and simmer for 10 minutes.
- Serve warm with optional garnishes.
- To store, refrigerate in an airtight container for up to 5 days, or freeze for up to 3 months (or longer if vacuum-sealed).
Notes
- This soup can be enhanced with various herbs and spices according to your taste.
- Refrigerate leftovers for up to 5 days, or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 2g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg