Tuscan Kale & Chickpea Soup

A nommy weeknight vegetarian meal! Via Three Many Cooks.

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  • 2 tablespoons oil
  • 1 onion, cut into medium dice
  • 1 carrot, cut into medium dice
  • 1 large celery stalk, cut into medium dice
  • 2 garlic cloves, minced
  • ½ teaspoon hot red pepper flakes
  • 1 teaspoon dried thyme leaves
  • Salt and ground black pepper
  • 1 can (15 ounces) chickpeas, drained
  • 1 bunch Tuscan kale, stemmed, rinsed, and chopped into bite-sized pieces [or really whatever kale you have handy]
  • 6 cups chicken (or vegetable) broth
  • ⅔ cup pearl couscous [optional]
  1. Heat oil over medium-high heat in a Dutch oven or soup kettle. Add onion, carrot, and celery; sauté until softened, about 5 minutes.
  2. Add garlic, chili flakes, thyme, and a sprinkling of salt, and pepper; sauté until fragrant, about a minute.
  3. Add chickpeas and kale; stir to wilt.
  4. Add stock; bring to a boil.
  5. Reduce heat to low and add couscous [if adding]; simmer, partially covered, until tender, about 10 minutes [minimum]. [I also immersion blended my soup a bit to give it some texture.]

*This would also be delicious with other extras. For example, adding fennel to the mix!

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