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Tuscan Chickpea, Kale and Tomato Soup

February 2, 2023

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. Sautรฉ 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.

 

 

 

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. Sautรฉ 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.

 

 

 

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