Chickpea And Kale Soup
  1. Heat oil in large Dutch oven on medium. Add garlic and zest and cook, stirring, 1 minute. Add red pepper and fennel and cook, stirring, 2 more minutes.

  2. Add tomato puree, 4 cups water, and 1 teaspoon salt. Cover and bring to a boil; add kale and simmer 4 minutes.

  3. Add chickpeas and simmer until heated through, about 2 minutes more. Serve with Pecorino and lemon wedges if desired.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍲Soup

CuisineMediterranean

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

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