Kale And Chickpea Soup

Kale and Chickpea Soup is a hearty, nutrient-packed, and comforting dish that brings together earthy kale, protein-rich chickpeas, and aromatic vegetables in a flavorful, savory broth. The combination of kale’s robust texture and chickpeas’ creamy consistency creates a satisfying and filling soup that’s as wholesome as it is delicious. A medley of onions, garlic, and carrots are sautéed to create a flavorful base, while vegetable broth and a hint of lemon elevate the flavors and bring a light brightness to the dish. This soup is naturally vegan and gluten-free, making it an ideal choice for those with dietary restrictions, but it’s so satisfying that even non-vegans will love it. Whether you’re looking for a cozy, warming meal on a chilly day or a nourishing dish to add to your weekly meal prep, Kale and Chickpea Soup offers both comfort and nutrition in every bowl.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 celery stalk, diced (optional)
• 1 can (15 oz) chickpeas, drained and rinsed (or 1 1/2 cups cooked chickpeas)
• 4 cups vegetable broth (or chicken broth for non-vegan version)
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/4 tsp red pepper flakes (optional, for a bit of heat)
• Salt and pepper, to taste
• 6 cups fresh kale, chopped (stems removed)
• 1 tbsp lemon juice (or to taste)
• 1/2 tsp lemon zest (optional, for extra brightness)

Instructions:

1. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened. Add the minced garlic, diced carrots, and celery (if using), and sauté for another 5 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.
2. Add the Chickpeas and Broth: Stir in the chickpeas, vegetable broth, thyme, rosemary, and red pepper flakes (if using). Bring the soup to a boil, then reduce the heat and let it simmer, uncovered, for about 15 minutes to allow the flavors to meld and the carrots to become tender.
3. Add the Kale: Stir in the chopped kale, and cook for an additional 5-7 minutes, or until the kale is tender and wilted. If you prefer your kale softer, you can simmer the soup for a bit longer.
4. Season and Finish: Season the soup with salt and pepper to taste. Add the lemon juice and lemon zest (if using) for a bright, fresh finish. Taste and adjust seasoning as needed.
5. Serve: Ladle the soup into bowls and serve hot. You can garnish with a sprinkle of extra lemon zest, a drizzle of olive oil, or a few fresh herbs like parsley or thyme if desired.