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Dessert Recipes

Kale and Chickpea Soup with Garlic Crostini


Kale and Chickpea Soup with Garlic Crostini


The beginning of autumn in my corner of the world is pretty uneventful. I guess if you are really hoping for temperature changes like I am, you may notice a little bit of a less-humid breeze at the beginning of the day. Even though there isn't any major cold front our way for a while, I'm all about making soups these days...especially my favorite kale and bean soup!!

This time I made it with chickpeas and kale. I simply adore chickpeas!!


Kale and Chickpea Soup with Garlic Crostini



What really makes this soup is the garlic rosemary crostini’s. You slice up a sourdough baguette and top them with a flavorful garlic, rosemary and olive oil mixture then toast them up in the oven. Their crispiness and sourness makes this soup irresistible.
Kale and Chickpea Soup with Garlic Crostini



Soups are just wonderful and oh, so fulfilling. I could happily eat soup every day for lunch. Making your own soup at home is so easy and so economical. Are you cooking for yourself or just 2? Don't fret... Freeze the leftovers! They are so great to have to defrost for a last minute healthy dinner ideas.

This kale and chickpea soup is very healthy and tastes incredible. I have to admit that to some the best part of the soup is the garlic crostini. They are so easy to make! All you have to do is slice up sourdough baguette and brush with olive oil and toss on a little bit of freshly chopped garlic (and a bit of chopped fresh parsley)...so fantastic!
Kale and Chickpea Soup with Garlic Crostini



Be creative with this soup base and add whatever beans you like and even change the broth flavor (I used vegetable bouillon, so this soup could easily be vegan if you skip the cheese part! yay!).  Add a portion of pasta, like ditalini, and you have the perfect easy and healthy weeknight dinner!!

What is one of your favorite autumn soup recipes? I have to say that after this kale soup, butternut squash soup is a top 5!!

 Kale and Chickpea Soup with Garlic Crostini
Ingredients
  1. 5 tablespoons extra-virgin olive oil, plus more for drizzling
  2. 1 garlic clove, chopped
  3. 1 small onion, chopped (I used a yellow onion)
  4. 4 carrots, peeled and chopped
  5. 3 celery stalks, chopped
  6. 1 teaspoon finely chopped fresh rosemary
  7. 1/4 teaspoon red pepper flakes, or more to taste
  8. 1 can chopped tomatoes (I used 14 1/2 oz organic diced tomatoes or use a couple of fresh tomatoes chopped-plum tomatoes are great)
  9. 1 tablespoon vegetable base (I use Better than Bouillon)
  10. 2 bay leaves
  11. 1 piece Parmeggiano Reggiano rind
  12. salt and pepper, to taste
  13. 2 15 oz. cans chickpeas, rinsed and drained
  14. 1 bunch kale stems and ribs discarded, leaves chopped
  15. if you are adding pasta, 2 cups shell or ditalini pasta
  16. 1/2 cup grated Parmigiano Reggiano, to toss on top when soup is ready
  17. for the crostini-
  18. 1 loaf of Italian or French bread {I used sourdough}
  19. 3 cloves chopped garlic
  20. 6 tablespoons olive oil
  21. 2 teaspoons sea salt (use salt to your taste preference)
  22. 2 Tablespoons chopped fresh parsley
Instructions
  1. Heat 3 tablespoons olive oil in a large pot over medium heat. Add the garlic, onion, carrots, celery, rosemary, red pepper flakes, and cook 2 minutes. Stir in the tomatoes and cook 2 more minutes; season with salt.
  2. Add 3 quarts water, the vegetable base (or a bouillon cube), the bay leaves and Parmigiano Reggiano rind. If you don’t have the cheese rind, the soup will still turn out fine! Don’t sweat it! Cover and bring to a boil, then reduce the heat to low and simmer for about 45 minutes with pot slightly covered.
  3. Uncover the pot and raise the heat to medium. Add the chickpeas and let it simmer for about 15 minutes. If you are adding pasta to the soup, add it now with the kale. If you are not adding pasta, just add the kale and cook stirring occasionally until the leaves are tender (about 7-10 minutes)
  4. Remove the bay leaves and the cheese rind. When serving the soup, add a drizzle of olive oil on top of each portion (and a little bit of grated Parmigiano Reggiano, if you like). Salt and pepper to taste.
  5. for the crostini-
  6. Slice the loaf in half and then slice it crosswise. Drizzle the bread with olive oil. Sprinkle on the salt, chopped garlic and parsley. Bake on 350 F until lightly browned (about 10 mins...depends how toasted you'd like your crostini).
  7. Top each bowl of soup with a a slice of the crostini and enjoy!

21 comments

  1. Love the garlic rosemary crostini! I can see how that really makes this soup. I love soups around this time of year :)

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  2. I love that crostini. I grew up in an Italian bread eating family so soups always need a bread/cracker. I love the flavor of this one, perfect addition to your soup.

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  3. I loooove soup with kale and beans, and some bread to go along with it is perfection. It's seriously one of my favorite types of meals. You can come visit me if you want to feel/see a bit of the changing seasons... :)

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  4. What a perfect cold weather meal! Looks delicious!

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  5. This looks like an incredibly healthy and delicious soup. I don't cook much with kale (I think I'm the only one on earth who doesn't) but I recently heard something about massaging it to make it more tender and flavorful. Have you ever heard of such a thing?

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  6. I haven't heard of massaging it, Renee. But I have to say, I prefer mine less cooked. I have to look up the kale massage idea-thanks for sharing!!

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  7. This soup looks incredible! I love anything with kale in it! Must try!

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  8. You soup looks so beautiful! I want to soak that garlic crostini in those juices too!

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  9. This sounds like the perfect hearty, healthy meal! Love it!

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  10. Parmigiano Reggiano rind is always a good idea in soup, looks so tasty!

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  11. Lora, this soup is gorgeous!!! and yes to the garlic rosemary crostini. . um, yummm!!! I'm all about white bean soup, potato soup and any kind of chowder in the fall. . love this so much! Pinned and can't wait to try this!

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  12. Mmmm ... I am very much looking forward to soup weather!! great recipe, I love how amazing the garlic crostini's look.

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  13. Wonderful looking soup! We're going to share on our social media pages and link here so people can see your photos and recipe. Great fall lunch or dinner!

    (Swooning over your crostini, by the way.)

    --Your friendly Southern Calif. farmers at Cut 'N Clean Greens

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  14. I need a bowl of this ASAP - it looks amazing!!

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  15. This soup is seriously gorgeous. It's so inviting and looks like comfort in a bowl. Love the crostini. Can't get enough bread once the weather cools down.

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  16. This soup looks so comforting! I love the little garlic crostini on top.

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  17. My brother would love that soup, it's got some of his favorite things. Of course he wouldn't get the crostini, it looks so awesome I'd snag that.

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  18. I totally agree! Soups are soo good and soo fulfilling specially if they are hearty like this one. Love!

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  19. Love Kale and bean soups! So hearty and filling.

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  20. I am so making this for my man tonight! Looks amazing...

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  21. […] I need to get back my favorite red bowl! I was debating on making this soup again and also this one, but decided to go with my […]

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