Soup makes a great weeknight meal, and so when I found one that I had not yet tried in my favorite Jack Bishop cookbook, I decided that it had to go on the weekly menu, especially since it promised to make good use of my kale.
Frankly this was among the less impressive recipes in A Year in A Vegetarian Kitchen, which I otherwise love. Here are some modifications that I would make based on my experience:
- Add stock instead of plain water, as the soup badly needs salt and richness
- Add cream instead of a Parmesan rind, which sticks to the kale in an unpleasant way
- I’d probably add some macaroni to this as well just to make it more Minestrone-like
Gah! Could this picture be any worse? It wasn’t a very photogenic soup, I’m afraid.
Here’s the original:
Kale and Chickpea Soup with Parmesan
- 2 T EVOO
- 1 medium Onion, chopped
- 2 medium carrots, chopped
- 1 celery stalk, finely chopped
- 6 medium garlic cloves, minced
- 1 14.5 oz can diced tomatoes
- 1 15 oz can chickpeas
- 6 cups water
- Parmesan rind
- 2 bay leaves
- 1 sprig fresh rosemary
- 3/4 lb kale, leaves only, chopped small
- 3/4 C freshly grated Parmesan
Heat EVOO in a soup pot over medium, and add onion, carrots, celery and garlic, and cook until veggies are lightly browned, about 15 mins. Add tomatoes and 1 tsp salt and bring to a simmer. Add chickpeas and simmer 5 minutes.
Add water, cheese rind, bay leaves, and rosemary and bring to a boil. Reduce heat to simmer and let cook for 30 minutes. Add kale and continue to cook about 10 minutes more. Remove bay leaves, rosemary and cheese rind.
Serve with a healthy topping of cheese.