Photo by: Romulo Yanes
Soups-
Kale and Chickpea Soup
yield: Makes 6 main-course or 8 first-course servings
active time: 20 min
total time: 45 min
Ingredients
• 1 medium onion, chopped (1 cup)
• 2 ... more
Soups-
Kale and Chickpea Soup
yield: Makes 6 main-course or 8 first-course servings
active time: 20 min
total time: 45 min
Ingredients
• 1 medium onion, chopped (1 cup)
• 2 ... more
Photo by: Romulo Yanes
Soups-
Kale and Chickpea Soup
yield: Makes 6 main-course or 8 first-course servings
active time: 20 min
total time: 45 min
Ingredients
• 1 medium onion, chopped (1 cup)
• 2 garlic cloves, chopped
• 1 Turkish or 1/2 California bay leaf
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons extra-virgin olive oil
• 1 large boiling potato(3/4 lb), peeled and cut into 1/2-inch pieces
• 3/4 lb kale, stems and center ribs cut out and discarded, then leaves very finely
chopped in a food processor (4 cups)
• 3 1/2 cups reduced-sodium chicken broth (28 fl oz)
• 2 cups water
• 1 (14-oz) can chickpeas, rinsed and drained
• 1/4 lb Spanish chorizo (cured spiced pork sausage), casing discarded and sausage cut into 1/4-inch dice (1 cup)
Preparation
Cook onion, garlic, bay leaf, salt, and pepper in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring frequently, until onion and garlic are softened and beginning to brown, 5 to 7 minutes. Add potato, kale, broth, and water and cook, partially covered, until potatoes are tender, 15 to 20 minutes. Reduce heat to low, then add chickpeas and chorizo and gently simmer, uncovered, 3 minutes. Discard bay leaf and season with salt and pepper.
More soup recipes
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Soups-
Kale and Chickpea Soup
yield: Makes 6 main-course or 8 first-course servings
active time: 20 min
total time: 45 min
Ingredients
• 1 medium onion, chopped (1 cup)
• 2 garlic cloves, chopped
• 1 Turkish or 1/2 California bay leaf
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons extra-virgin olive oil
• 1 large boiling potato(3/4 lb), peeled and cut into 1/2-inch pieces
• 3/4 lb kale, stems and center ribs cut out and discarded, then leaves very finely
chopped in a food processor (4 cups)
• 3 1/2 cups reduced-sodium chicken broth (28 fl oz)
• 2 cups water
• 1 (14-oz) can chickpeas, rinsed and drained
• 1/4 lb Spanish chorizo (cured spiced pork sausage), casing discarded and sausage cut into 1/4-inch dice (1 cup)
Preparation
Cook onion, garlic, bay leaf, salt, and pepper in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring frequently, until onion and garlic are softened and beginning to brown, 5 to 7 minutes. Add potato, kale, broth, and water and cook, partially covered, until potatoes are tender, 15 to 20 minutes. Reduce heat to low, then add chickpeas and chorizo and gently simmer, uncovered, 3 minutes. Discard bay leaf and season with salt and pepper.
More soup recipes
• less
1 - 5 / 5
Kale is included again and again on lists of super foods, and for good reason: It's a nutritional powerhouse, packed with vitamin C, vitamin E (an antioxidant), calcium, and even a few cancer-fighting compounds. In a happy twist of fate, it also happens to be one of our favorite winter treats. Oh, the possibilities...
For more on kale, see our visual guide to cooking greens.
