kale & chickpea soup

Kale and Chickpea Soup Adapted from “Soup – A Kosher Collection” by Pam Reiss. For a period of time we would eat this soup on a weekly basis. It is hearty and has a nice creamy consistency.

Serving size: 8

Cooking time: 40 min

1 small onion – peeled and coarsely chopped
2-4 cloves garlic crushed
2 stalks celery coarsely diced
2tbsp red wine
2 tbsp olive oil
8 cups stock (I prefer chicken but veg will do)
1 tsp sea salt
¼ tsp black pepper
¼ tsp dried basil (or 1 tsp fresh)
1 can chickpeas, rinsed and drained
½ lb (250g) kale, cut into thin strips (no kale in Israel – sub: mangold leaves)
1 cup brown rice pasta
1 medium red pepper, roasted and cut into strips (optional)

Over medium heat, sauté the onion, garlic and celery in wine and olive oil for 3 minutes.

Add stock, salt, pepper, basil and chickpeas. Cover and bring to a boil. Reduce heat and simmer for 25 minutes on medium-low.

Puree the soup with hand blender (optional) – gives it a nice, thick consistency. Leave some soup not blended leaving some of the chickpeas intact.

Return to the pot and bring the soup back to a boil. Add the kale and pasta* and simmer for 4 – 10 minutes, until pasta is tender (do not over cook – especially with rice pasta!).

Add red pepper strips and simmer another 2 minutes if desired.

Serve hot.

*If you find pasta is too mushy try cooking pasta on the side and then adding it to the hot soup when ready to serve.

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