Kale and Chickpea Soup

Written By Admin Saturday, 2 February 2019 Add Comment

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

Ingredients

· 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

Directions

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

Created: BANKHEALTHY