25-Minute One-Pot Chickpea Kale Soup Recipe

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Garden Fresh Cooking at Home

In this blog post, we'll share with you a simple and nutritious recipe for a 25-minute one-pot chickpea kale soup, showcasing how easily you can incorporate fresh produce into your meals, even during the busiest of days. Our guide will walk you through each step of this comforting meal, from gathering ingredients to the final stir, ensuring a delicious result every time. Chickpeas and kale, main ingredients in the soup, are not only hearty and filling but also loaded with nutrients, making this dish a healthy option for lunch or dinner. We'll also provide tips on how to customize the soup to your liking, whether you prefer a spicier kick or a creamier texture, and how to make the most of your Rise Gardens indoor garden to source fresh herbs and greens. Join us in embracing the simplicity and delight of home-cooked, garden-fresh meals.

On Wildly Delicious Season 2 Episode 3, we teamed up with RG Ambassador Kelsey Steeves to make this delicious One Pot Chickpea Kale Soup! It's a healthy vegetarian recipe perfect for those weeknight dinners. It only takes 20 minutes to make using pantry staples, and kale and parsley from your Rise Garden. Of course, if you prefer to keep this recipe vegan, use a vegan or plant-based parmesan cheese!

25-Minute One Pot Chickpea Kale Soup

Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Serves 6p

Ingredients

1 onion
4 garlic cloves (large)
~ 6 sprigs of parsley
2 26 or 28 oz cans diced tomatoes
32 oz vegetable or chicken stock (1 full carton)
2 19 oz cans chickpeas, rinsed and drained
8-10 kale leaves
Parmesan, rind & for garnish
1 tbsp olive oil
Salt & pepper, to taste

Directions

Step One: Chop the onion and finely mince the garlic. Remove the parsley leaves from the stems and set aside, then finely mince the parsley stems.
Step Two: Heat the olive oil in a large pot over medium-high heat, then add the onions, garlic, and parsley stems. Season with 1 tsp each of salt and freshly cracked black pepper. Cook until onions are translucent, about 3-4 minutes.
Step Three: Add diced tomatoes, stock, and a parmesan rind, then bring to a boil. Cook, covered, for about 5 minutes.
Step Four: Meanwhile, remove the kale leaves from the stems and discard the stems. Roughly chop the kale and set aside. Do the same with the parsley leaves from earlier.
Step Five: Next, add the rinsed and drained chickpeas to the pot and cook for another 5 minutes.
Step Six: Add the chopped kale and season with more salt and pepper, to taste.
Step Seven: Ladle into soup bowls and garnish with fresh parsley and Parmesan.

Recipe by: RG Ambassador Kelsey Steeves.