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Chickpea and Kale Soup (Recipe)
This hearty chickpea soup is filled with Tuscan kale, Italian herbs, and potatoes. It’s the easiest soup to make and every bite is rich in flavor and full of healthy veggies!
By Alyssa V. Feb 1, 2024

Chickpea and Kale Soup (Recipe)
Ingredients
- 2 tablespoons extra virgin olive oil (Use Kasandrinos *FREE Bottle**)
- 1 cup yellow onion, diced
- 1 celery stalk, diced
- 2 small to medium carrots, diced
- 3 garlic cloves, minced
- 1 small golden potato, diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon curry powder (optional)
- 1 14 oz can garbanzo beans/chickpeas rinsed and drained
- 1 14 oz can diced tomatoes preferably fire roasted
- 4-5 cups vegetable broth low sodium
- 1-2 Tablespoons tomato paste
- 3 fresh thyme sprigs
- pinch of red pepper flakes
- 2 Tablespoons fresh basil, chopped
- 1 Tablespoons fresh oregano, chopped
- 2 cups kale, stem removed and chopped
- Salt & black pepper, to taste
Instructions
- 1. Saute vegetables: First, saute onion for 2-3 minutes in oil. Then add celery, carrots, and garlic with a pinch of salt – saute until soft about 3-4 minutes.
- 2. Add soup ingredients: Then add potatoes, diced tomatoes, garbanzo beans, vegetable broth, tomato paste, thyme sprigs, curry powder, red pepper flakes, garlic powder, and 1/4 teaspoon salt & black pepper. Stir together, cover, and let simmer for 30 minutes, stirring occasionally. When finished, the soup should be slightly thickened and potatoes should be soft when tested with a fork.
- 3. Stir in kale: when the soup is finished, remove thyme sprigs from the pot using tongs. Then stir in chopped kale and let cook with the soup for 1-2 minutes until soft.
- 4. Season and add fresh herbs: then add chopped basil, chopped oregano, and season with salt and black pepper to taste until the flavor is just right.
Enjoy!!!
Servings : 2-4
Ready in : 25 Minutes
Course : Dinner, Lunch, Main Dish
Calories: 2224kcal
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