This isn’t the recipe I had planned to post today, but when I made this Tuscan Kale and Chickpea Soup yesterday morning and posted the photo on Instagram, a handful of folks asked for the recipe. I guess this is what we’re all craving after weeks of indulgence: hearty beans and greens in a healing broth. This soup hit all the right notes, made even more flavorful with homemade stock from our Christmas turkey and filled out nicely with pearl couscous. Andy and I each had two helpings. I’ll be making this recipe (and variations of it) all winter long.
Tuscan Kale and Chickpea Soup
This soup can be made and enjoyed in less than 30 minutes, but it’s even better when left to simmer and sit for a while, allowing the flavors to marry.
2 tablespoons oil
1 onion, cut into medium dice
1 carrot, cut into medium dice
1 large celery stalk, cut into medium dice
2 garlic cloves, minced
1/2 teaspoon hot red pepper flakes
1 teaspoon dried thyme leaves
Salt and ground black pepper
1 can (15 ounces) chickpeas, drained
1 bunch Tuscan kale, stemmed, rinsed, and chopped into bite-sized pieces
6 cups chicken (or vegetable) broth
2/3 cup pearl couscous
Heat oil over medium-high heat in a Dutch oven or soup kettle. Add onion, carrot, and celery; sauté until softened, about 5 minutes. Add garlic, chili flakes, thyme, and a sprinkling of salt, and pepper; sauté until fragrant, about a minute. Add chickpeas and kale; stir to wilt. Add stock; bring to a boil. Reduce heat to low and add couscous; simmer, partially covered, until tender, about 10 minutes. Serve.