I watch all kinds of cooking shows on TV. My So Yummy channel (YUM for short) has a program recently called How to Cook like an Italian with Silvia Colloca. I’ve become fascinated with this show even though it was on only a couple seasons. Today one episode had ‘Pasta e ceci con cavolo nero‘ – in essence, a soup made from chickpeas with pasta and black/Tuscan kale.
And as she is making it, I’m thinking, I have all those ingredients basically, with a couple substitutions. Onion, not a shallot, and a chunk of bacon, not pancetta …. but otherwise yes to the chickpeas, olive oil, herbs, Parmesan cheese rind (I always have several in the freezer – great in soup), Parmesan and pecorino cheese, kale still growing in the garden…. and noodles.
And I thought, this is perfect for supper along with the cracked wheat bread already in the oven. It’s quite thick – almost a stew rather than soup. Add more water if you like.
And so I decided on my version to make today. After all, it’s fall and soup season again! And chickpeas are good for you, helping to stabilize blood sugar. Kale add vitamins. The salty Parmesan rind infuses the soup with flavor and even helps thicken it ever so slightly. Just remove it before serving.
Like most soups, it’s very easy. Start by sauteing the onion or shallot and bacon/pancetta. Add in a little garlic.
Use some herbs. I used a quart of chicken stock, but the original recipe uses 2 cups of tomato sauce. Stir in the chickpeas, Parmesan rind and sliced kale, simmer for a little bit, add the pasta and cook until done. I used whole wheat noodles as they stand up well in left over soup, but regular noodles or some broken spaghetti, fettuccine or parpadelle will work just fine.
This hearty soup can be a very quick lunch or supper meal along with bread or rolls and a salad. It’s a one pot wonder!
Chickpea Soup with Kale and Pasta
a hearty healthy and quick soup, perfect for lunch or light supper.
Ingredients
- 2 tbsp olive oil
- 3.5 ounces thick cut bacon or pancetta
- 2 tbsp diced shallot or onion
- 2 cloves garlic, minces
- 1 tsp fresh thyme (2-3 sprigs, stemmed)
- 2 14 0z cans of chickpeas, drained and rinsed
- 1 Parmesan rind
- 1 quart chicken stock May substitute 2 cups of tomato sauce
- 1 quart water
- salt and freshly ground pepper to taste
- 1 small bunch Tuscan Kale (also called black or Lacinato Kale)
- 1 cup noodles
- grated Pecorino cheese to serve with
Instructions
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In a Dutch oven or large saucepan over medium heat, warm the olive oil. Add in the onion and bacon/pancetta, and saute until the onions are soft and the bacon starts to brown.
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Stir in the garlic and cook one minute. Add the thyme.
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Add the chicken stock (or tomato sauce) and water; stir in the chickpeas and add the cheese rind. Heat to a good simmer.
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Lower the heat and add the kale, salt and pepper to taste. Simmer about 30 minutes.
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Add in the noodles – or use broker spaghetti or linguine or pappardelle. Whatever is on hand.
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Serve in bowls, and grate Pecorino Romano cheese over the top. Add a few drops of chili oil if you like.
