Description
A hearty, flavorful, one-pot soup featuring chickpeas and fresh vegetables, perfect for an easy weeknight dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 medium carrots, diced
- 2 celery ribs, diced
- 3 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Dash of crushed red pepper flakes
- 2 (15 ounce) cans chickpeas, rinsed and drained
- 2 Yukon gold potatoes, peeled and 1/2-inch diced (about 1 ½ cups)
- 4 cups vegetable broth
- 2 cups chopped kale
- 1/4 cup grated Parmesan, plus more for serving
- Juice of 1 lemon
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the garlic and cook for 1 minute.
- Add the bay leaf, thyme, rosemary, salt, pepper, and crushed red pepper flakes.
- Stir in the chickpeas, potatoes, and vegetable broth. Bring the soup to a boil, then reduce the heat and simmer. Place the lid on the pot, leaving a little crack for steam to escape. Simmer for 15 to 20 minutes, or until the potatoes are fork tender.
- Remove the bay leaf. Use an immersion blender to purée some of the soup for a thicker consistency; do not blend completely. If you do not have an immersion blender, carefully transfer 2 cups of the soup to a blender, blend until smooth, and stir the pureed soup back into the pot.
- Stir in the kale, Parmesan cheese, and lemon juice. Taste and season with additional salt and pepper, if necessary. Ladle the soup into bowls. Garnish with extra Parmesan cheese.
Notes
- This recipe is flexible; you can experiment with seasonal vegetables or different spice variations.
- For a plant-based version, omit the Parmesan cheese or use a vegan alternative.
- This soup reheats well for easy meal prep lunches.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 7
- Sodium: 650
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 14
- Protein: 15
- Cholesterol: 5
Keywords: chickpea vegetable soup, healthy soup, easy one-pot soup, family dinner, high fiber, weeknight dinner, simple lunch