Kale Chickpea Soup Recipe

Name: Kale Chickpea Soup Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 tablespoons Olive Oil; 1/2 medium Onion (diced (about 1 cup)); 2 cloves Garlic (minced); 1 (15 ounce can) Chickpeas (rinsed and drained, or 1 1/2 cups cooked chickpeas); 2 cups Kale (chopped); 4 cups Vegetable Broth; 1/2 teaspoon Dried Thyme; 1/2 teaspoon Sea Salt; 1/4 teaspoon Black Pepper

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Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 6

chickpea soup kale chickpea soup

Ingredients

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2 tablespoons Olive Oil1/2 medium Onion (diced (about 1 cup))2 cloves Garlic (minced)1 (15 ounce can) Chickpeas (rinsed and drained, or 1 1/2 cups cooked chickpeas)2 cups Kale (chopped)4 cups Vegetable Broth1/2 teaspoon Dried Thyme1/2 teaspoon Sea Salt1/4 teaspoon Black Pepper

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Instructions

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Step 1

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

Step 2

Add ONIONS and GARLIC; sauté until slightly tender, stirring as needed.

Step 3

Stir in CHICKPEAS, KALE, VEGETABLE BROTH, THYME, SALT, and PEPPER. Increase heat to HIGH and bring just to a boil. Reduce heat, cover, and simmer 10 minutes.

Step 4

Serve warm. Garnish options: lemon zest, fresh parsley, croutons, or grated Parmesan cheese.

Step 5

Refrigerate in an airtight container up to 5 days or freeze up to 3 months (or longer if vacuum sealed).