Kale and Chickpea Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 medium onion, chopped (1 cup)4 garlic cloves, chopped1 Turkish or 1/2 California bay leaf1 teaspoon salt1/8 teaspoon black pepper2 tablespoons extra-virgin olive oil1 large boiling potato(3/4 lb), peeled and cut into 1/2-inch pieces3/4 lb kale, stems and center ribs cut out and discarded, then leaves very finely chopped in a food processor (4 cups)3 1/2 cups reduced-sodium chicken broth (28 fl oz)2 cups water1 (14-oz) can chickpeas, rinsed and drained1/4 lb lowfat turkey or chicken sausage, cut into 1/4-inch dice (1 cup)
Cook onion, garlic, bay leaf, salt, and pepper in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring frequently, until onion and garlic are softened and beginning to brown, 5 to 7 minutes. Add potato, kale, broth, and water and cook, partially covered, until potatoes are tender, 15 to 20 minutes. Reduce heat to low, then add chickpeas and chorizo and gently simmer, uncovered, 3 minutes. Discard bay leaf and season with salt and pepper.
Number of Servings: 6
Recipe submitted by SparkPeople user JESSANI.
Number of Servings: 6
Recipe submitted by SparkPeople user JESSANI.
Nutritional Info Amount Per Serving
- Calories: 300.3
- Total Fat: 9.8 g
- Cholesterol: 16.3 mg
- Sodium: 1,512.0 mg
- Total Carbs: 37.0 g
- Dietary Fiber: 7.0 g
- Protein: 17.8 g
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