The Pioneer Woman Tasty Kitchen
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Kale & Garbanzo Bean Soup

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

Garlic scented kale married with zucchini, mushrooms, and toasty chicken broth to warm up your hands and stomach this winter!

Ingredients

  • 2 Tablespoons Extra Virgin Olive Oil
  • 5 cloves Garlic, Minced
  • 32 ounces, fluid Box Chicken Stock
  • 1 pound Kale, Rinsed
  • ½ whole Large Zucchini, Quartered
  • ½ cups Baby Portabella Mushrooms
  • ½ whole Onion, Diced
  • 15 ounces, weight Can Garbanzo Beans, Drained And Rinsed
  • 1 dash Salt And Pepper, to taste
  • 1 teaspoon Nutmeg

Preparation

1. In a large pot, add 1 Tablespoon of oil and 3 cloves garlic over medium heat. Saute until garlic is lightly browned. Add 1 cup chicken stock and kale to pot. Stir to ensure kale is coated with garlic/broth mixture. Cook kale on medium-high for 5 minutes covered, and then 5 minutes longer, uncovered, until wilted. Add salt and pepper to taste.

2. While kale is cooking, in a separate pan over medium heat, sauté remaining olive oil, remaining garlic, zucchini, mushrooms, and onion until tender (3-5 minutes.)

3. Once kale is cooked, add zucchini, mushroom, and onion mixture to the large pot with the kale. Add garbanzo beans, remaining chicken stock and nutmeg. Cook on medium heat for 10 minutes, until the flavors have married and the garbanzo beans are soft but not mushy. Add salt and pepper if necessary and enjoy!

One Comment

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tcp on 9.28.2015

We avoid buying canned food as much as possible. I am just wondering how much of the garbanzos we should be cooking up for the canned replacement.

One Review

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Marisa on 1.16.2012

I finally tried this recipe today. I’ve been trying to incorporate more roughage and greens and veggies into my diet. I already love Garbanzo beans.
It came out perfectly. I’d recommend getting started on sauteing the vegetables first, because the kale wilts fairly quickly. I’d also scrap the nutmeg. I’m not a big fan of nutmeg, and I found that it really overpowered the entire dish. Next time I may try it with some fennel seed or anise.

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