No Reviews
You must be logged in to post a review.
Tuscan Chickpea Soup with Kale
x
Print Options
Description
This Tuscan Chickpea Soup with Kale is savory, hearty and comforting. It’s the perfect mix of fall flavors with chickpeas, sun-dried tomatoes, and kale.
Ingredients
- 3 cloves Garlic, Chopped
- 1 whole Onion, Diced
- 1 teaspoon Dried Rosemary
- 3 cartons (10 Oz. Size) Chickpeas
- 3 Tablespoons Sun-dried Tomatoes, In Oil, Chopped
- 6 cups Chicken Stock
- 2 cups Chopped Kale, Ribs Removed
- Salt And Pepper, to taste
- ½ cups Parmesan, For Toppin
Preparation
Saute garlic and onion in a big pot. Add rosemary. Add chickpeas, sun-dried tomatoes and chicken stock. Bring to a boil. Reduce heat and simmer for about 20 minutes or so until flavors marry.
Take 2 cups of soup and whirl in a blender for a minute or two. Return to pot. Add chopped kale and cook until the kale wilts. Add salt and pepper to taste.
Serve warm with lots of grated Parmesan. Keeps well in the fridge for several days.
Related Recipes
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.