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Week of 4/15/19

Chickpea Soup with Carrots and Kale
with cheese toast

Active: 30 Total: 30
Original GF Paleo Vegetarian
Chickpea Soup with Carrots and Kale

This quick soup makes a satisfying and complete meal thanks to protein from chickpeas and a colorful combination of vegetables. Cheese toast is a simple side, but it's perfect for dipping in the warm soup.

Tags
Low Calorie, Quick and Easy
Proteins
Cheese, Beans, garbanzo
Cuisines
American
Save recipe
119

Ingredients

Metric
Servings:
4
Chickpea Soup with Carrots and Kale:
  • Carrots - 2 , thinly sliced
  • Shallots - 1 , chopped
  • Garlic - 4 cloves , chopped
  • Rosemary, fresh - 1 tsp , finely chopped
  • Kale - 4 leaves , stems discarded and leaves chopped
  • Lemons - 1 , wedges
  • Beans, garbanzo (14 oz / 397 g) - 1 can , drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Tomato paste - 2 Tbsp
  • Red pepper flakes (opt) - 1/2 tsp
  • Vinegar, sherry - 1 Tbsp (sub apple cider vinegar)
  • Stock, any type - 3 1/2 cups
  • Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
Cheese Toast:
  • Bread, any sliced - 4 slices
  • Cheese, Fontina, provolone, or Swiss - 4 slices

Prep

  1. Carrots / Shallots / Garlic / Rosemary / Kale - Prep as directed. (Make sure rosemary is very finely chopped to avoid having large pieces in the soup.) Combine shallots, garlic, and rosemary in one container. Store carrots and kale in their own separate containers. (Can be done up to 5 days ahead)

  2. Lemons - Slice into wedges.

  3. Beans - Drain and rinse.

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Make

  1. Heat a Dutch oven over medium-high heat. Add oil and then carrots, tomato paste, and red pepper flakes (if using) with a pinch of salt. Saute for 2 to 3 minutes to get the carrots started cooking.

  2. Add shallots, garlic, and rosemary and saute for 1 minute more.

  3. Add vinegar, scraping up any brown bits on the bottom of the pan.

  4. Pour in stock and tomatoes (including liquid) and bring to a boil. Simmer, covered, until carrots are tender, 5 to 7 minutes.

  5. While soup simmers, top bread with cheese and toast until cheese is melted. Slice into wedges.

  6. Return to soup and stir in beans and kale leaves.

  7. Squeeze some lemon juice from the sliced wedges into the soup and season with some salt and pepper.

  8. Serve soup with extra lemon wedges on the side. Enjoy with cheese toast.

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