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Chickpea Soup with Kale and Pasta

a hearty healthy and quick soup, perfect for lunch or light supper.

Course Appetizer, Main Course
Cuisine Italian
Keyword chickpea soup, kale and chickpea soup, quick meal, soup for dinner, tuscan Soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 people

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

  1. 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.

  2. Stir in the garlic and cook one minute. Add the thyme.

  3. Add the chicken stock (or tomato sauce) and water; stir in the chickpeas and add the cheese rind. Heat to a good simmer.

  4. Lower the heat and add the kale, salt and pepper to taste. Simmer about 30 minutes.

  5. Add in the noodles - or use broker spaghetti or linguine or pappardelle. Whatever is on hand.

  6. Serve in bowls, and grate Pecorino Romano cheese over the top. Add a few drops of chili oil if you like.