How to Make Chickpea Kale Tomato Soup

Chickpea Kale Tomato Soup – Comforting, nourishing and flavorful, this chickpea kale tomato soup is perfect for cold nights and the 30-minute vegan dinner of your dreams. Packed with powerhouse ingredients all bathed in a luscious broth, this kale soup is not only easy to make, but the whole family will love it. 100% vegan and gluten-free – Enjoy!

Ingredients you need


  •     1 teaspoon olive oil
  •     3 garlic cloves, minced
  •     1 white onion, chopped
  •     14 oz crushed tomatoes
  •     24 oz marinara sauce
  •     1/4 teaspoon ground cumin
  •     3 cups vegetable stock
  •     2 cups sliced baby portobello mushrooms
  •     2 cups kale, trimmed and chopped
  •     2 (15-ounce) cans chickpeas, drained and rinsed
  •     Crumbled dried oregano
  •     1 teaspoon cracked pepper
  •     1 teaspoon cayenne pepper
  •     1 teaspoon red chili pepper flakes
  •     Fresh chopped parsley, for garnish


Directions

1. To make the chickpea kale tomato soup: Heat oil in a large pot or Dutch oven over medium heat. Add the onion, garlic and saute until tender and fragrant, about 3 minutes. Add mushrooms and saute for 3 minutes more.

2. Add the vegetable broth, crushed tomatoes, marinara sauce, and chickpeas. Season the soup with cumin, pepper, cayenne, and oregano. Cover and cook the soup on low 25 minutes.

3. When the soup is ready, add the chopped kale, cover and simmer until wilted, about 3 minutes.

4. Adjust seasoning with salt and black pepper. Ladle the chickpea kale tomato soup into bowls and top with red chili pepper flakes and chopped parsley, if desired. Enjoy!

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