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
Serves 4

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.