Turkey Garbanzo Bean And Kale Soup With Pasta Recipes

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EASY CHICKPEA AND KALE TUSCAN-STYLE SOUP



Easy Chickpea and Kale Tuscan-Style Soup image

Provided by Alex

Number Of Ingredients 16

2 tbsp extra virgin olive oil
1 cup carrot, diced (or 1 large carrot)
1 cup celery, diced (or 2 stalks)
1 cup onion, finely diced (or 1 medium onion)
4 cloves garlic, minced
1 tsp. kosher salt (or more to taste)
1/2 tsp black pepper (or more to taste)
1/2 tsp crushed red pepper flakes ((optional))
4 cups low sodium chicken broth ((or vegetable broth))
1 bayleaf
1 sprig fresh rosemary (or 1/2 tsp dried)
4 sprigs thyme (or 1 tsp dried)
1 [14.5 ounce] can diced tomatoes (undrained)
2 [15 ounce] cans garbanzo beans (or chickpeas) (drained and rinsed)
1 bunch Lacinato Kale (ribs removed and loosely chopped)
2 tbsp fresh lemon juice (or 1 lemon)

Steps:

  • Heat oil in a pot or dutch oven over medium heat. When hot, add the onions, carrots, celery, garlic, salt, pepper, and crushed red pepper. Cook, stirring often, until tender, about 7 minutes.
  • Add in the broth, rosemary, thyme, bayleaf, tomatoes, and chickpeas. Stir to combine and increase heat to bring to a boil. Once boiling, reduce heat to a simmer, cover, and cook for 15 minutes.
  • After 15 minutes of cooking, add the kale and stir to combine. Cover and continue cooking until the beans are very tender and the kale has wilted, 10 to 15 more minutes.
  • Remove the bayleaf, and the thyme and rosemary stems (if using fresh). Using an immersion blender, partially blend the soup leaving plenty of beans and veggies for texture. (Alternatively, transfer about 1.5 cups of the soup to a food processor or blender and blend until smooth. Return to the soup and stir to combine).
  • Stir in the lemon. Taste the soup and add salt and pepper, if needed. Serve and enjoy!

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