Tuscan Chickpea, Kale and Tomato Soup

A heart-healthy soup packed with nutritious greens, chickpeas and couscous and infused with garlic and rosemary.

Tuscan Chickpea, Kale and Tomato Soup

Ingredients

3 Tbsps. Vegan butter (optional)

1 can chickpeas, not drained

1/2 pearled couscous

1 onion, diced

2 carrots, diced

1 can diced tomatoes including juice

2 cups chopped kale

2 cups fresh spinach

6 cups vegetable broth

3 cloves garlic, minced

1/2 tsp dried oregano

1/2 tsp dried rosemary, finely diced

1/2 tsp garlic powder

Salt and pepper to taste

In a large stock pot, add optional vegan butter or a few splashes of veggie broth. Sauté onions and carrots over medium high heat for about 5-7 minutes.

Stir in all the spices and cook about a minute until fragrant.

Add the chickpeas with their liquid, diced tomatoes, and veggie stock. Bring to a boil, reduce heat and simmer for about 15 minutes.

Stir in couscous and kale. Cover and cook until kale is tender, about 10-15 minutes.

Top with Nutritional yeast or if you are not vegan, freshly grated Parm. Serve with crusty hot bread.

Print

Tuscan Chickpea, Kale and Tomato Soup

Author: Gay Van Beek for Canterbury Cottage Designs

Ingredients

• 3 Tbsps. Vegan butter optional
• 1 can chickpeas not drained
• 1/2 pearled couscous
• 1 onion diced
• 2 carrots diced
• 1 can diced tomatoes including juice
• 2 cups chopped kale
• 2 cups fresh spinach
• 6 cups vegetable broth
• 3 cloves garlic minced
• 1/2 tsp dried oregano
• 1/2 tsp dried rosemary finely diced
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions

1. In a large stock pot, add optional vegan butter or a few splashes of veggie broth. Sauté onions and carrots over medium high heat for about 5-7 minutes.
2. Stir in all the spices and cook about a minute until fragrant.
3. Add the chickpeas with their liquid, diced tomatoes, and veggie stock. Bring to a boil, reduce heat and simmer for about 15 minutes.
4. Stir in couscous and kale. Cover and cook until kale is tender, about 10-15 minutes.

5. Top with Nutritional yeast or if you are not vegan, freshly grated Parm. Serve with crusty hot bread.