Chickpea Kale Soup Recipe

Ingredients

• 1 tablespoon Extra Virgin Olive Oil
• 1 small Onion (diced (about 1 cup))
• 2 cloves Garlic (minced)
• 1 (15-ounce can) Chickpeas (drained) (or 1 1/2 cups cooked chickpeas)
• 2 cups Kale (chopped)
• 4 cups Vegetable Broth (or chicken broth)
• Dried Thyme or Oregano (to taste)
• Salt (to taste)
• Black Pepper (to taste)
• Croutons, lemon juice, parsley, Parmesan cheese

Instructions

1. 1

   Heat OLIVE OIL in a 3-quart soup pot over medium heat.

2. 2

   Add ONION and cook until softened, about 3–5 minutes. For deeper flavor, cook a few extra minutes until lightly golden and slightly caramelized.

3. 3

   Add GARLIC and sauté about 30 seconds, until fragrant.

4. 4

   Stir in CHICKPEAS, KALE, BROTH, and HERBS. Increase the heat and bring it just to a boil.

5. 5

   Reduce the heat, partially cover, and simmer 10 minutes. Add SALT and PEPPER to taste.

6. 6

   Serve warm with optional garnishes.

7. 7

   To store, refrigerate in an airtight container for up to 5 days, or freeze for up to 3 months (or longer if vacuum-sealed).