Tuscan Kale and Chickpea Soup
Get ready for soup season with this simple, flavorful, and nutritious Tuscan Kale and Chickpea Soup made with a tomato broth base and Italian herbs and seasonings!
Servings 4
Ingredients
- 1 tbsp. extra virgin olive oil
- 1 medium-large bunch kale cleaned and torn into pieces with stems removed
- 3 cloves garlic minced
- 1 cup red onion chopped
- 1 - 32 fl. oz. container vegetable broth
- 1 - 28 oz. can crushed tomatoes
- 2 - 15 oz. cans chickpeas rinsed and drained
- 2 cups water
- 1 lemon juiced + zest
- 1 tsp. Italian herbs
- Pinch crushed red pepper
- Salt and pepper to taste
Instructions
- In a large saucepan or Dutch oven, add olive oil.
- Add the kale and cook, stirring occasionally, until it’s just about wilted.
- Add the garlic and onion, cooking for another 1-2 minutes. Then, add the chickpeas.
- Carefully pour in the vegetable broth, tomato sauce, and water.
- Then, zest in the lemon and add the lemon juice.
- Stir in the seasonings and bring soup to a boil.
- Let the soup boil for a couple minutes, then lower the heat to a simmer.
- Cook for at least 30 minutes.
- Serve immediately with Parmesan cheese crisps, or freeze in containers.
Notes
To make Parmesan cheese crisps: Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Add grated Parmesan in small piles onto the lined baking sheet. Bake for 5 minutes, or until golden brown and crispy. Allow to cool completely. Then, serve with soup as a garnish.