Tuscan Chickpea, Kale & Tomato Soup

Name: Tuscan Chickpea, Kale & Tomato Soup with Couscous, Parmesan & Garlic Ciabatta
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 Onion; 3 oz Carrot; 1 clove Garlic; 2 1/2 oz Israeli Couscous; 4 oz Kale; 1 tbsp Tuscan Heat Spice; 13.4 oz Chickpeas; 14 oz Canned Tomatoes; 1 Egg; 1 Mushroom; 1/4 cup Parmesan Cheese; 1 Bread; 1 tsp Garlic Powder; Salt; Black Pepper; 1 tbsp Olive Oil; 2 tbsp Butter

with Couscous, Parmesan & Garlic Ciabatta

By Recipe0 System

No matter the weather, it’s tough not 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 some dough 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

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

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry all produce.

Trim, peel, and dice carrot into ½-inch pieces. Halve and peel onion; dice one half (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 a 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 couscous and kale into pot. 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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