Danielle Occhiogrosso Daly

Chickpea and Kale Soup

Name: Chickpea and Kale Soup
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 tbsp. olive oil; 6 cloves garlic, crushed with press; 1 tbsp. finely grated lemon zest; 1/4 tsp. to 1/2 tsp red pepper flakes; 1/2 tsp. fennel seeds, coarsely crushed; 1 14-oz can tomato puree; 1 bunch Tuscan kale, stems and tough ribs removed, leaves coarsely chopped (about 13 cups); 1 15.5-ounce can chickpeas, drained and rinsed; 1/2 c. grated Pecorino Romano cheese; Lemon wedges, for serving

By The Good Housekeeping Test KitchenPublished: Nov 21, 2019

Yields:

4 serving(s)

Total Time:

25 mins

Cal/Serv:

335

Jump to recipe

For extra added flavor, simmer the soup with leftover pecorino rinds. They add an extra cheesy flavor that makes any vegetarian soup richer.

Advertisement - Continue Reading Below

Ingredients

1 Tbsp.
olive oil
6
cloves garlic, crushed with press
1 Tbsp.
finely grated lemon zest
1/4 tsp.
to 1/2 tsp red pepper flakes
1/2 tsp.
fennel seeds, coarsely crushed
1
14-oz can tomato puree
1
bunch Tuscan kale, stems and tough ribs removed, leaves coarsely chopped (about 13 cups)
1
15.5-ounce can chickpeas, drained and rinsed
1/2 cup
grated Pecorino Romano cheese
Lemon wedges, for serving

Directions

1. Step 1Heat oil in large Dutch oven on medium. Add garlic and zest and cook, stirring, 1 minute. Add red pepper and fennel and cook, stirring, 2 more minutes.
2. Step 2Add tomato puree, 4 cups water, and 1 teaspoon salt. Cover and bring to a boil; add kale and simmer 4 minutes.
3. Step 3Add chickpeas and simmer until heated through, about 2 minutes more. Serve with Pecorino and lemon wedges if desired.

Nutritional Information (per serving): About 335 calories, 10 g fat (4 g saturated), 20 g protein, 695 mg sodium, 48 g carbohydrate, 11 g fiber

Advertisement - Continue Reading Below