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.

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!

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

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
19. for the crostini-
20. 1 loaf of Italian or French bread {I used sourdough}
21. 3 cloves chopped garlic
22. 6 tablespoons olive oil
23. 2 teaspoons sea salt (use salt to your taste preference)
24. 2 Tablespoons chopped fresh parsley

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!