One-Pot Turkey, Chickpea & Kale Soup

Name: One-Pot Turkey, Chickpea & Kale Soup with Couscous, Parmesan & Garlic Ciabatta
Yield: 2 servings
Cuisine: Italian
Ingredients: 3 oz Carrot; 1 Egg; 1/4 cup Parmesan Cheese; 1 Chickpeas; 1/2 cup Israeli Couscous; 1 unit Ciabatta; 1 Onion; 4 oz Kale; 14 oz Canned Tomatoes; 1 clove Garlic; 1 Mushroom; 1 tbsp Tuscan Heat Spice; 1 tsp Garlic Powder; tsp Salt, tsp; 2 tbsp Butter, tbsp; 1 tbsp Olive Oil, tbsp; tsp Black Pepper, tsp

with Couscous, Parmesan & Garlic Ciabatta

By Recipe0 System

No matter the weather, it’s easy to crave a big bowl of soup (i.e. the culinary equivalent of a bear hug). Enter this hearty, soul-warming veggie rendition. It’s chock-full of goodness—that is to say chickpeas, onion, carrot, diced tomatoes, a bevvy of Italian herbs and spices, chewy couscous, tender kale, and Parmesan. And because no good brothy bowl is complete without something crunchy for dunking, we’re also throwing in a side of toasty, buttery garlic ciabatta. Soup’s on!

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

3 oz Carrot
1 Egg
1/4 cup Parmesan Cheese
1 Chickpeas
1/2 cup Israeli Couscous
1 unit Ciabatta
1 Onion
4 oz Kale
14 oz Canned Tomatoes
1 clove Garlic
1 Mushroom
1 tbsp Tuscan Heat Spice
1 tsp Garlic Powder
tsp Salt, tsp
2 tbsp Butter, tbsp
1 tbsp Olive Oil, tbsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Trim, peel, and dice carrot into ½-inch pieces. Halve, peel, and dice half the onion (whole onion for 4 servings). Peel and mince garlic. Remove and discard any large stems from kale.
2

Heat a large drizzle of olive oil in a large pot over medium-high heat. Add carrot and diced onion; cook, stirring occasionally, until softened, 5-6 minutes.

Add another drizzle of olive oil, then stir in garlic, Tuscan Heat Spice, and half the garlic powder (you’ll use the rest later); cook until fragrant, 30 seconds.
3

Stir chickpeas and their liquid, diced tomatoes, veggie stock concentrate, mushroom stock concentrate, 3½ cups water (7 cups for 4 servings), and a big pinch of salt into pot with veggies.

Bring to a boil, then reduce to a low simmer; cook, uncovered, until carrot is just softened, 13-15 minutes.
4

Once carrot is just softened, stir in couscous and kale. Cover pot and cook until couscous is tender and kale is wilted, 7-9 minutes.

Uncover and stir in half the Parmesan (save the rest for serving). Taste and season generously with salt and pepper. Turn off heat.
5

Meanwhile, halve ciabatta.

Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave- safe bowl; microwave until softened, 10-15 seconds. Stir in remaining garlic powder and season with salt and pepper.

Toast ciabatta, then spread cut sides with garlic butter. Halve each piece on a diagonal.
6

Divide soup between bowls. Sprinkle with remaining Parmesan and serve with garlic ciabatta on the side.

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