Ingredients
Vegetables
- 1 onion, diced
- 3 carrots, diced
- 3 cloves garlic, minced
- 2 cups chopped kale
Pantry
- 2 cans chickpeas, drained
- 6 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp thyme
- Salt & pepper, to taste
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and minced garlic. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5-7 minutes.
- Add Broth and Chickpeas: Pour in the vegetable broth and add the drained chickpeas along with the thyme. Stir to combine, then bring the soup to a gentle boil. Reduce heat and let it simmer for 20 minutes to allow flavors to meld.
- Cook with Kale: Stir in the chopped kale and continue cooking the soup for an additional 5 minutes, until the kale is tender but still vibrant. Season with salt and pepper to taste before serving.
Notes
- For extra depth of flavor, add a bay leaf during simmering and remove before serving.
- Use low-sodium vegetable broth to control salt levels.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- For a creamier texture, blend a portion of the soup before adding the kale.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
- Diet: Vegetarian
