I made a big pot of this soup last week to have for lunches since we are now in the middle of winter. I usually make some variation of this soup several times a winter. I love the chick peas and kale, but sometimes I switch it up and use spinach instead or use less tomatoes or fresh tomatoes. You can really use what you have on hand. It has good flavor and is super easy to make. On cold midwest winters it warms you up and is perfect for a Meatless Monday meal if your into that sort of thing.
Kale and Garbanzo Bean Soup
Prep time
Cook time
Total time
Author: One Green Fork
Ingredients
- 1 bunch of Kale, stems removed and cut into bite size pieces (can use spinach instead)
- 3 cans of Garbanzo beans, drained and rinsed
- 2 cans diced tomatoes (I used one plain and one with Italian spices)
- 2 onions, diced
- 4 cups vegetable broth (or chicken broth)
- 4-6 garlic cloves, minced
- 1 Tbsp olive oil
- 1 Tbsp oregano
- 1 Tbsp chili powder
- Salt and pepper to taste
Instructions
- Heat olive oil in Dutch oven over medium heat. Add onions and cook about 5-6 minutes until translucent. Add garlic and cook for 1-2 more minutes.
- Add broth, diced tomatoes, garbanzo beans, oregano, chili powder, and salt and pepper. Bring to a boil and simmer, covered, for 25-30 minutes.
- Add Kale and simmer until Kale is wilted and tender (5-10 minutes).
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