Chickpea and Kale Soup
By America's Test KitchenPublished on December 12, 2016
Time
30 minutes
Yield
Serves 4
Ingredients
2 tablespoons extra-virgin olive oil 1 onion, chopped1 fennel bulb, stalks discarded, bulb halved, cored, and choppedSalt and pepper ¼ teaspoon red pepper flakes 3 garlic cloves, minced4 cups chicken broth 1 (15-ounce) can chickpeas, rinsed6 ounces kale, stemmed and choppedGrated Pecorino Romano cheese
Before You Begin
Vegetarian? No problem. Just substitute vegetable broth for the chicken broth.
Instructions
- Heat oil in Dutch oven over medium-high heat until shimmering. Add onion, fennel, 1/2 teaspoon salt, 1/2 teaspoon pepper, and pepper flakes and cook until vegetables have softened and are starting to brown, about 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
- Add broth, chickpeas, and kale; bring to boil. Reduce heat to medium-low, cover, and simmer until kale is tender, about 15 minutes. Season with salt and pepper to taste. Serve, passing Pecorino separately.
Time
30 minutesYield
Serves 4Ingredients
2 tablespoons extra-virgin olive oil
1 onion, chopped
1 fennel bulb, stalks discarded, bulb halved, cored, and chopped
Salt and pepper
¼ teaspoon red pepper flakes
3 garlic cloves, minced
4 cups chicken broth
1 (15-ounce) can chickpeas, rinsed
6 ounces kale, stemmed and chopped
Grated Pecorino Romano cheese
Ingredients
2 tablespoons extra-virgin olive oil
1 onion, chopped
1 fennel bulb, stalks discarded, bulb halved, cored, and chopped
Salt and pepper
¼ teaspoon red pepper flakes
3 garlic cloves, minced
4 cups chicken broth
1 (15-ounce) can chickpeas, rinsed
6 ounces kale, stemmed and chopped
Grated Pecorino Romano cheese
Ingredients
2 tablespoons extra-virgin olive oil
1 onion, chopped
1 fennel bulb, stalks discarded, bulb halved, cored, and chopped
Salt and pepper
¼ teaspoon red pepper flakes
3 garlic cloves, minced
4 cups chicken broth
1 (15-ounce) can chickpeas, rinsed
6 ounces kale, stemmed and chopped
Grated Pecorino Romano cheese
Why This Recipe Works
Cooking the onions and fennel until they are just starting to brown gives this simple soup complex flavor.
Before You Begin
Vegetarian? No problem. Just substitute vegetable broth for the chicken broth.
Instructions
- Heat oil in Dutch oven over medium-high heat until shimmering. Add onion, fennel, 1/2 teaspoon salt, 1/2 teaspoon pepper, and pepper flakes and cook until vegetables have softened and are starting to brown, about 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
- Add broth, chickpeas, and kale; bring to boil. Reduce heat to medium-low, cover, and simmer until kale is tender, about 15 minutes. Season with salt and pepper to taste. Serve, passing Pecorino separately.
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