Creamy Tuscan Chickpea Kale (Printable Version)

A comforting Mediterranean-style soup with chickpeas, kale, and sun-dried tomatoes in a creamy herbed broth, perfect for chilly evenings.

# What You'll Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 4 cups kale, stems removed and leaves chopped

→ Legumes

07 - 2 cans (15 oz each) chickpeas, drained and rinsed

→ Broth & Cream

08 - 4 cups low-sodium vegetable broth
09 - 1 cup unsweetened plant-based cream or heavy cream

→ Flavorings

10 - 1/2 cup sun-dried tomatoes, chopped and drained
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon dried rosemary
14 - 1/4 teaspoon crushed red pepper flakes
15 - Salt and freshly ground black pepper, to taste

→ Garnish

16 - 2 tablespoons fresh parsley, chopped
17 - Grated Parmesan or vegan alternative

# How To Make:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add chickpeas, sun-dried tomatoes, thyme, oregano, rosemary, and red pepper flakes. Cook, stirring, for 2 minutes.
04 - Pour in vegetable broth and bring to a gentle boil. Reduce heat and simmer for 15 minutes.
05 - Add chopped kale. Simmer for another 5 minutes until kale is wilted and tender.
06 - Stir in cream and cook for 3-5 minutes more until heated through. Season with salt and pepper to taste.
07 - Use an immersion blender to blend a portion of the soup for extra creaminess, if desired.
08 - Ladle into bowls, garnish with parsley and Parmesan or vegan alternative if using. Serve hot.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like it simmered all day
  • The sun-dried tomatoes add this incredible umami depth that makes even meat-lovers forget they're eating vegetarian
  • Leftovers taste even better, making it perfect for meal prep
02 -
  • Don't skip the step of toasting the herbs and sun-dried tomatoes with the chickpeas, it unlocks flavors that just simmering won't achieve
  • The soup will continue to thicken as it sits, so if you're meal prepping, thin it with a splash of broth when reheating
  • Blending just a portion transforms the texture without losing all the chunky satisfaction
03 -
  • Save the oil from your sun-dried tomatoes and drizzle it over each bowl right before serving
  • If you only have curly kale, remove the tough center ribs by folding each leaf in half and tearing along the stem

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