Tuscan Kale & Chickpea Soup

Tuscan Kale & Chickpea Soup

Tuscan Kale & Chickpea Soup
  • 2 tablespoons olive oil or grapeseed oil
  • ½ yellow onion, diced
  • 2-4 garlic cloves, minced
  • ½ cup yellow onions, minced
  • 1 cup crushed or diced tomatoes
  • 4 tablespoons tomato paste (optional, for added color and taste)
  • 1 bunch Tuscan kale
  • 2 cups cooked chickpeas
  • ¼ teaspoon sea salt
  • ⅛ teaspoon freshly ground black pepper
  • 1 tablespoon dried parsley
  • 1 tablespoon dried oregano (optional)
  • 6 cups Saffron Road Culinary Classic Vegetable broth
  • ½ cup pennette or small pasta noodles (optional)
  • Freshly grated Pecorino or Parmesan cheese, for topping
  1. If you are making this soup with fresh dried chickpeas, this is how to prepare them: soak them overnight, or for at least 6-8 hours in water and baking powder. They should be plump before boiling. Drain the water and add about 6 cups fresh water to a Dutch oven or stock pot. Boil the chickpeas for about 1 ½ hours. Drain of all water and set aside for your recipes.
  2. In a large Dutch oven, heat the oil gently. Add the onions and garlic and cook until translucent.
  3. Add the tomatoes and tomato paste, chickpeas and kale, and the herbs and spices. Add the water or broth and bring to a boil.
  4. Bring to a simmer and let cook on low for about 30-45 minutes. If adding pasta or noodles, add during the last 10-12 minutes of cooking. Ladle into bowls and serve with freshly grated Pecorino or Parmesan cheese on top.
  5. A note about kale: you can use any type of kale in this recipe, although the one I tested it with is the Tuscan variety. Be sure it is fresh and seasonal, otherwise it could taste bitter and affect the taste of your soup.