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Kale and Chickpea Soup with Parmesan Recipe

Ingredients

How to make it

  • Heat the oil in a Dutch oven over medium heat. Add carrots, onion, celery, and garlic and cook, stirring occasionally, until the veggies are lightly browned, about 15 minutes. Add the tomatoes and 1 tsp salt and bring to a simmer. Add the chickpeas and simmer for 5 minutes.
  • Add the water, cheese rind, bay leaves, and rosemary and bring to a boil. Reduce the heat and simmer about 30 minutes to blend the flavors. Add kale and continue to simmer until kale is tender, another 10 to 15 minutes. Adjust the seasoning, adding more salt to taste. Remove the bay leaves, cheese rind, and rosemary.
  • Ladle the soup into bowls and drizzle some olive oil over each portion. Sprinkle with cheese, and serve, passing more cheese at the table to taste.

Reviews & Comments 1

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  • invisiblechef 16 years ago
    I love Kale, and this is a great fall/winter recipe thank so much.

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rapunzel Private, FL

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