Chickpea and kale soup
- Number of Servings: 6
Ingredients
# kale, 4 cup, chopped, tough stems removed (or more)# Chickpeas 1 can, drained and rinsed# Olive Oil, 1.5 tbsp # Carrots, raw, 4 medium, chopped into medallions# I reg. size can of diced tomatos# Onions, 2 medium, chopped# Garlic, 6 clove, minced# Vegetable Broth or Bouillon, 2 cup (8 fl oz) (remove)# Celery, raw, one or two ribs, diced# Rosemary, dried, 1 tsp# Bay Leaf, 2 # Water, tap, 7 cup (8 fl oz)
Chop onions and carrots, mince garlic and dice celery. Heat oil on medium and throw in these ingredients. Cook until it starts to brown, around 15 min. Then add the can of diced tomato, the can of drained, rinsed chickpeas. Let cook for 5 min. Then add 7 cups water, rosemary, bay leafs and bouillon. Bring to a boil. Add kale and simmer 20 min. Season with salt and pepper to taste.
Number of Servings: 6
Recipe submitted by SparkPeople user JDELVO.
Number of Servings: 6
Recipe submitted by SparkPeople user JDELVO.
Nutritional Info Amount Per Serving
- Calories: 212.5
- Total Fat: 5.1 g
- Cholesterol: 0.0 mg
- Sodium: 1,436.2 mg
- Total Carbs: 37.5 g
- Dietary Fiber: 8.4 g
- Protein: 6.4 g