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Tuscan Chickpea Soup

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A comforting and flavorful soup featuring chickpeas, kale, and a splash of lemon, perfect for family dinners or quick weeknight meals.

Ingredients

Scale
  • 1 can chickpeas, drained and rinsed
  • 2 cups kale, chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 4 cups vegetable broth
  • 1 lemon, juiced
  • Olive oil
  • Salt and pepper to taste
  • Optional: Red pepper flakes for heat

Instructions

  1. In a large pot, heat a drizzle of olive oil over medium heat.
  2. Add the diced onion, minced garlic, carrot, and celery. Sauté for about 5-7 minutes, or until everything is softened.
  3. Pour in the rinsed chickpeas and vegetable broth. Bring the mixture to a gentle simmer.
  4. Stir in the chopped kale along with the juice of the lemon. Cook until the kale is wilted and tender.
  5. Season to taste with salt, pepper, and red pepper flakes if you like a bit of heat.
  6. Serve the soup warm and enjoy every comforting bite!

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the soup for up to 3 months, leaving out the kale until reheating.

Nutrition

Find it online: https://www.tastysavvy.com/tuscan-chickpea-soup/