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Chickpea and Greens Soup

A hearty soup that can easily be customized, or be made vegetarian, and is ready in less than an hour.

Course Soup
Cuisine American
Keyword bean soup, hearty soup, kale and chickpea soup, soup with kale, vegetarian soup
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 people

Ingredients

  • 2 tsp olive oil
  • 2 slices bacon or pancetta thick sliced or slab, diced
  • 1 large carrot diced
  • 2 stalk celery diced
  • 1 medium onion diced
  • 1 tsp dry oregano
  • ¼ tsp smoked chili powder
  • 1 tsp salt
  • Pepper
  • 3 large garlic cloves
  • 2 cans chickpeas drained and rinsed
  • 2 cups chicken stock or vegetable stock
  • 4 cups water
  • 2 cups Greens chopped – kale, broccoli rabe, spinach, collards

Instructions

  1. Heat oil in a Dutch oven over medium heat.
  2. Add bacon and cook until crispy.
  3. Add carrots, celery, onion, oregano and slat. Stir, cooking, until softened, 10-12 minutes. Brown lightly.
  4. Add garlic & chickpeas and stir, then pour in chicken stock. Bring to a simmer, and cook 10 minutes.
  5. Meanwhile, trim and cut up the greens. Chop coarsely and add as much as desired to the soup. Add enough water to make sure everything is submerged. Study greens will take longer to cook than spinach. Taste and adjust salt and pepper as needed.
  6. Garnish with a bit of shaved Parmesan or a drizzle with olive oil.