Snow, snow, and more snow. That pretty much sums up this year's winter in Seattle. I always love a bowl of hearty soup on a cold day, but this year that's been my go-to weeknight meal more than ever.
This chickpea tomato soup with kale is full of protein which makes it a more filling soup. The flavor profile is a bit like a minestrone... full of veggies and italian flavor.
I made this soup in less than 30 minutes, and then let it simmer on the stove top for about 2-3 hours to thicken up. The extended cooking time deepens the flavor.
Here's the recipe.
Chickpea Tomato Soup with Kale
Ingredients
This chickpea tomato soup with kale is full of protein which makes it a more filling soup. The flavor profile is a bit like a minestrone... full of veggies and italian flavor.
I made this soup in less than 30 minutes, and then let it simmer on the stove top for about 2-3 hours to thicken up. The extended cooking time deepens the flavor.
Here's the recipe.
Chickpea Tomato Soup with Kale
Ingredients
1-2 tablespoons olive oil
1 container mirepoix: 1/2 cup chopped onion, 1/2 cup diced
carrots, 1/2 cup diced celery
1 ½ teaspoons minced garlic
2 15-oz cans chickpeas, rinsed and drained
1 28-oz can crushed tomatoes
3 cups reduced sodium vegetable broth
2-4 fresh rosemary sprigs
3 bay leaves
4 tbsp chopped fresh basil
fresh black pepper, to taste
2 cups lacinto kale
Method
Heat olive oil in a large dutch oven and then add the mirepoix and garlic. Saute for several minutes until the veggies start to soften.
Add the chickpeas, crushed tomatoes, vegetable broth, rosemary sprigs, bay leaves, and basil. Bring to a boil and then reduce to a simmer. Season well with sea salt and freshly ground pepper. Cook for at least 30 minutes, covered.
In the last 5 minutes of cooking time, remove the bay leaves and rosemary, but add in the kale. Cook until the kale is just tender and then serve immediately. Basil garnish optional.
This recipe was originally found on skinnytaste.com, but I adapted proportions to my taste.
