My friend April made this soup for me one afternoon when visiting. I loved it so much, I asked her how she made it and now make it often for myself. It's easy, wholesome, and can be adjusted to personal tastes easily. Enjoy!

Linda

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil over medium heat in a medium-sized pot until warm. Add cumin seeds and red pepper flakes; cook and stir until fragrant, about 30 seconds. Add onion, carrot, celery, and garlic; cook and stir until onion is softened and translucent, about 5 minutes. Stir in chicken broth, chickpeas, and kale.

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  • Bring soup to a simmer and cook until kale is tender, 10 to 15 minutes. Season with salt and pepper; stir in parsley. Remove from heat; top with Parmesan cheese.

Cook's Note:

Vegetable stock can be used in place of chicken stock. Other greens such as spinach, collards, or Swiss chard can be used in place of kale. Use your judgment on the amount of greens you wish your soup to have.

Nutrition Facts

216 calories; protein 9.5g; carbohydrates 33.3g; fat 6.3g; cholesterol 7.2mg; sodium 1507.2mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/11/2020
Very good! I made it vegan by using vegetable stock + “better than boullion”seasoned vegetable base, and it doesn’t seem to be missing any flavor! Read More
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/09/2019
love it. Read More
Rating: 5 stars
03/11/2020
Very good! I made it vegan by using vegetable stock + “better than boullion”seasoned vegetable base, and it doesn’t seem to be missing any flavor! Read More
Rating: 5 stars
02/17/2020
Really simple recipe. I really enjoyed it. Read More
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Rating: 5 stars
11/15/2020
Very easy and fast recipe to make. Perfect for these cold, dark evenings. I used kale and mustard greens from my garden. I also used a little white cooking wine at the end of sautéing the onion, celery and garlic . I used dried chick peas cooking them in the instant pot and then adding to the vegetable stock. Read More
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