Kale and Chickpea Soup

Kale and Chickpea Soup

If you’re looking for a boost of flavor, toss leftover Pecorino Romano and Parmesan rinds into the stew while it’s simmering and discard before serving.

Yields: 4 Servings

Total Time: 0 Hours 25 Mins


·        1 tbsp.  olive oil

·        6 cloves garlic, pressed

·        1 tbsp. lemon zest

·        ¼ to ½ tsp red pepper flakes

·        1/2 tsp.fennel seeds, coarsely crushed

·        14-oz can tomato puree

·        1 bunch Tuscan kale, stems and tough ribs removed, leaves coarsely chopped (about 13 cups)

·        1 Lemon wedges, for serving

·        15.5-oz can chickpeas, drained and rinsed

·        1/2 c. grated Pecorino Romano cheese


1.         Heat oil in a 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.             Add tomato puree, 4 cups water, and 1 tsp salt. Cover and bring to a boil; add kale and simmer 4 minutes.

Full Recipe:Click Here


Boost Your Site With Our SEO Tips

About the Author: uze

You May Also Like

Leave a Reply

Your email address will not be published.