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Chickpea Soup with Carrots and Kale
with cheese toast

Active: 30 min Total: 30 min

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

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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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.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (73)
Gluten-free (4)
Paleo (11)
Vegetarian (3)

55 reviews

Delicious! Vinaigrette needs less oil though

By: Anneliese
Posted: Oct 30, 2019
Diet: Original
0 Helpful

Easy & Tasty. I cooked the carrots stove top, because I'm not a fan of roasted veggies. Then, I tossed them with a bit of olive oil and maple syrup before plating. LOVE the salad!!!

By: Ruth
Posted: Sep 03, 2019
Diet: Original
0 Helpful

Whole family liked this, made the chicken & salad, did not do the maple carrots but added shred carrots to salad. Husband liked rosemary breading a lot.

By: Jessie
Posted: May 27, 2019
Diet: Original
0 Helpful

my daughter requested this again the next day and wanted to help me make it

By: Karen
Posted: May 19, 2019
Diet: Paleo
0 Helpful

It was perfect --- easy, tasty, well liked by all.

By: Talia
Posted: May 10, 2019
Diet: Original
0 Helpful

accidentally defrosted thighs instead of breasts, but it was still great. i cooked it at 375 with convection and the breading crisped up nicely.

By: Whitney
Posted: May 04, 2019
Diet: Original
0 Helpful