Description
A warm and rustic Tuscan-style soup made with chickpeas, kale, tomatoes, herbs, and hearty vegetables simmered in a savory broth. Nourishing, comforting, and perfect for a wholesome meal.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 cup carrot, diced (1 large carrot)
- 1 cup celery, diced (2 stalks)
- 1 cup onion, finely diced (1 medium onion)
- 4 cloves garlic, minced
- 1 tsp kosher salt (or more to taste)
- 1/2 tsp black pepper (or more to taste)
- 1/2 tsp crushed red pepper flakes (optional)
- 4 cups low-sodium chicken broth (or vegetable broth)
- 1 bay leaf
- 1 sprig fresh rosemary (or 1/2 tsp dried)
- 4 sprigs fresh thyme (or 1 tsp dried)
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 bunch Lacinato kale, ribs removed and loosely chopped
- 2 tbsp fresh lemon juice (or juice from 1 lemon)
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add diced carrots, celery, and onion. Cook for 6–8 minutes until softened.
- Stir in minced garlic, salt, pepper, and crushed red pepper flakes.
- Add broth, diced tomatoes, bay leaf, rosemary, and thyme. Stir to combine.
- Add chickpeas and bring the mixture to a gentle simmer.
- Cook for 20 minutes to allow flavors to blend.
- Add chopped kale and simmer for an additional 5 minutes until tender.
- Remove the bay leaf, stir in lemon juice, taste, and adjust seasoning before serving.
Notes
- Add a parmesan rind during simmering for added depth (remove before serving).
- Fire-roasted tomatoes enhance the smoky, rustic flavor.
- For a thicker soup, lightly mash some of the chickpeas before simmering.
- Substitute kale with spinach or Swiss chard if preferred.
- Prep Time: 10 minutes
- Cook Time: 30 minutes