Chickpea Kale Soup (Print Version)
# Ingredients:
→ Main Items
01 -
½ cup sun-dried tomatoes in oil with herbs, drained and chopped, plus 1 tablespoon of the oil (keep both separate)
02 -
1 tablespoon plain butter
03 -
1 big shallot, diced up (around ½ cup)
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2 tablespoons tomato paste (unsalted)
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4 cloves garlic, finely chopped
06 -
2 cans (15-oz each) of chickpeas without added salt, washed and drained
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6 cups vegetable stock (unsalted)
08 -
A small bunch of Tuscan kale, tough stems removed and leaves roughly chopped (about 3½ cups packed)
09 -
½ teaspoon fine salt
10 -
½ cup grated Parmesan cheese, split into 2 portions
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⅓ cup full-fat heavy cream
12 -
2 ounces (about ¼ cup) of softened cream cheese, cut into cubes
13 -
2 tablespoons fresh basil, chopped small, plus extra leaves for pretty garnishes
# Instructions:
01 -
Melt 1 tablespoon of the tomato oil and butter in a big Dutch oven over medium heat. Once hot and shimmering, toss in the diced shallot and stir it around until soft, about 2–3 minutes.
02 -
Add ½ cup of the sun-dried tomatoes, the tomato paste, and the chopped garlic. Stir non-stop until the tomatoes soften up and turn a darker shade of red, roughly 2 minutes.
03 -
Throw in the rinsed chickpeas, vegetable stock, kale, and salt. Turn the heat to medium and let it boil. Keep it simmering uncovered, giving it a stir every now and then, until the kale softens and the liquid reduces a bit. This'll take about 15–20 minutes.
04 -
Take it off the heat. Stir in 6 tablespoons Parmesan, the cream, and all the cream cheese cubes. Mix everything well until it melts together, which should only take a minute or so. Finally, mix in the basil.
05 -
Scoop into 4 bowls. Sprinkle the last 2 tablespoons of Parmesan on top and add a few basil leaves if you want to make it look nice.
# Notes:
01 -
This dish earned the name 'Marry Me' because people can't resist the mix of flavors
02 -
For a lighter option, swap the heavy cream for some half-and-half instead