Description
A cozy, hearty vegetarian soup packed with protein-rich chickpeas and nutrient-dense kale. This comforting dish is easy to prepare and perfect for a nourishing meal any day of the week.
Ingredients
Vegetables
- 1 onion, diced
- 3 carrots, diced
- 3 cloves garlic, minced
- 2 cups chopped kale
Pantry
- 2 tbsp olive oil
- 2 cans chickpeas, drained
- 6 cups vegetable broth
- 1 tsp thyme
- Salt & pepper to taste
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and minced garlic, sautéing until the onions become translucent and the carrots start to soften, about 5-7 minutes.
- Add Broth and Chickpeas: Pour in the vegetable broth and add the drained chickpeas along with the teaspoon of thyme. Stir to combine all ingredients.
- Simmer Soup: Bring the mixture to a gentle boil, then reduce heat and let it simmer uncovered for 20 minutes to allow flavors to meld and vegetables to soften.
- Incorporate Kale: Stir in the chopped kale and continue cooking for an additional 5 minutes, until the kale is tender but still vibrant.
- Season and Serve: Season the soup with salt and pepper to taste, then ladle into bowls and enjoy warm.
Notes
- Use low-sodium vegetable broth to better control the salt content.
- For extra richness, add a splash of lemon juice or a sprinkle of grated Parmesan cheese before serving.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- To make it a complete meal, serve with crusty whole grain bread or a side salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
