Irresistible Chickpea Kale Soup (Print Version)
# Ingredients:
→ Core Components
01 -
½ cup drained sliced sun-dried tomatoes packed in herbed oil, plus 1 tbsp oil from the container, separated
02 -
1 tbsp plain butter
03 -
1 big shallot, diced (roughly ½ cup)
04 -
2 tbsp regular tomato paste
05 -
4 garlic cloves, finely chopped
06 -
2 (15-ounce) cans chickpeas without added salt, drained
07 -
6 cups vegetable broth with no salt
08 -
1 small bunch lacinato kale, ribs removed and coarsely chopped (about 3½ packed cups)
09 -
½ tsp salt
10 -
½ cup shredded Parmesan, split
11 -
⅓ cup full-fat cream
12 -
2 ounces cream cheese (¼ cup), diced and at room temperature
13 -
2 tbsp fresh basil, chopped, with extra small leaves for topping
# Instructions:
01 -
Warm up 1 tbsp of the tomato oil and 1 tbsp butter in a big Dutch oven over medium heat until it bubbles. Toss in the diced shallot and cook while stirring now and then until it gets soft, around 2-3 minutes.
02 -
Add the ½ cup sun-dried tomatoes, 2 tbsp tomato paste and chopped garlic to the pot. Cook while constantly stirring until tomatoes start breaking down and turn a rich red color, about 2 minutes.
03 -
Throw in the drained chickpeas, 6 cups broth, chopped kale and ½ tsp salt. Let it come to a boil over medium heat. Cook without covering, stirring once in a while, until kale gets tender and liquid reduces a bit, around 15-20 minutes.
04 -
Take the pot off the heat. Put in 6 tbsp Parmesan, ⅓ cup cream and the softened cream cheese. Stir until everything melts together, about a minute. Mix in 2 tbsp basil.
05 -
Pour into 4 bowls and sprinkle the leftover 2 tbsp Parmesan on top. Add some basil leaves for decoration if you want.
# Notes:
01 -
This hearty soup got its nickname from making people fall in love with its amazing taste
02 -
Want something lighter? Try using half-and-half instead of heavy cream