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.
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
Instructions
-
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.
