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Chickpea and Kale Soup

chickpea and kale soup
Danielle Occhiogrosso Daly

For extra added flavor, simmer the soup with leftover pecorino rinds. They add an extra cheesy flavor that makes any vegetarian soup richer.

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Cal/Serv: 335
Yields: 4 servings
Total Time: 0 hours 25 mins
1 tbsp.

olive oil


cloves garlic, crushed with press

1 tbsp.

finely grated lemon zest

1/4 tsp.

to 1/2 tsp red pepper flakes

1/2 tsp.

fennel seeds, coarsely crushed


14-oz can tomato puree


bunch Tuscan kale, stems and tough ribs removed, leaves coarsely chopped (about 13 cups)


15.5-ounce can chickpeas, drained and rinsed

1/2 c.

grated Pecorino Romano cheese

Lemon wedges, for serving

  1. Heat oil in large Dutch oven on medium. Add garlic and zest and cook, stirring, 1 minute. Add red pepper and fennel and cook, stirring, 2 more minutes.
  2. Add tomato puree, 4 cups water, and 1 teaspoon salt. Cover and bring to a boil; add kale and simmer 4 minutes.
  3. Add chickpeas and simmer until heated through, about 2 minutes more. Serve with Pecorino and lemon wedges if desired.

Nutritional Information (per serving): About 335 calories, 10 g fat (4 g saturated), 20 g protein, 695 mg sodium, 48 g carbohydrate, 11 g fiber

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