Description
A cozy and nourishing chickpea soup packed with tender vegetables, hearty greens, and a bright touch of lemon and Parmesan for a comforting, balanced meal.
Ingredients
1 tablespoon olive oil
1 onion, roughly chopped
2 medium carrots, diced
3 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 cups low-sodium vegetable broth
2 cans (15 ounces each) chickpeas, drained and rinsed
1 cup diced peeled potatoes
1 sprig fresh rosemary
1 cup chopped curly kale
1/4 cup grated Parmesan, plus more for serving
juice of 1 lemon
1 tablespoon chopped parsley, plus more for serving
Instructions
- Heat olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent.
- Stir in the diced carrots and cook for 2 to 3 minutes. Add the garlic, salt, and black pepper, and cook for about 30 seconds until fragrant.
- Pour in the vegetable broth, then add chickpeas, potatoes, and rosemary. Bring to a boil, then reduce heat and simmer partially covered for 15 to 20 minutes until potatoes are tender.
- Remove the rosemary sprig. Transfer half of the soup to a blender and blend until smooth, then return it to the pot and stir to combine.
- Add the kale and simmer for about 2 minutes until slightly wilted.
- Stir in the Parmesan, lemon juice, and parsley. Serve hot topped with extra Parmesan and parsley.
Notes
Swap kale with spinach for a softer texture.
For a vegan version, omit Parmesan or use a plant-based alternative.
Add chili flakes or smoked paprika for extra depth of flavor.
Blend more soup for a thicker, creamier consistency.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 325 kcal
- Sugar: 7 g
- Sodium: 620 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 10 g
- Protein: 14 g
- Cholesterol: 8 mg
