Chickpea Kale Soup

Written by on in Soups

This recipe is a homemade version of one of my favorite soups in St. Louis–the Kale and Garbanzo soup from Union Loafers! It’s delicious, easy to make, and healthy!

How to Make This Kale and Chickpea Soup

First, heat olive oil in a medium sized pot over medium heat. Add garlic and onion and sauté for about 5 minutes, until translucent. Add broth, chickpeas, carrot, celery seed, salt, and pepper to the pot. Cover and cook on medium-low heat for 30 minutes. 

Transfer contents to a high-speed blender, add the lemon juice, and blend until smooth. Set aside. This should take about 1-2 minutes, but may depend on the blender used. 

In a medium sized pan over medium heat, heat the remaining teaspoon of olive oil. Add the kale and sauté for 3-5 minutes, until soft and wilted.

Pour the soup into four separate bowls and top with the sautéed kale. Serve!

Chickpea Kale Soup
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Chickpea Kale Soup

4 from 5 votes
Recipe by Allie SchneiderCourse: SoupsCuisine: AmericanDifficulty: Intermediate
Servings

4

servings
Prep time

5

minutes
Cooking time

35

minutes
Calories

178

kcal
Total time

40

minutes

Ingredients

  • 4 cups low-sodium vegetable broth

  • 1 15-oz can chickpeas, drained and rinsed (about 1 3/4 cups cooked chickpeas)

  • 1/2 medium yellow onion, diced

  • 4 cloves garlic, minced

  • 1 medium carrot, sliced

  • 2 cups chopped kale

  • 3 teaspoons extra virgin olive oil, divided

  • 2 teaspoons fresh lemon juice

  • 1/8 teaspoon celery seed

  • salt, to taste

  • freshly ground pepper, to taste

Directions

  • In a medium sized pot, heat 2 teaspoons of olive oil over medium heat. Add the onion and garlic and sauté for 5 minutes, until translucent. 
  • Add the vegetable broth, drained chickpeas, carrot, celery seed, salt, and pepper to the pot and stir. Cover and cook on medium-low heat for 30 minutes. 
  • Transfer contents to a high-speed blender, add the lemon juice, and blend until completely smooth, about 1-2 minutes.
  • In a medium sized pan, heat the remaining teaspoon of olive oil over medium heat. Add the kale and sauté for 3-5 minutes, until wilted and soft.
    Pour soup into bowls and top with the sautéd kale.

Nutrition Facts

4 servings per container

Serving Size1 servings

  • Amount Per ServingCalories178
  • % Daily Value *
  • Total Fat 5.3g 9%
    • Sodium 305.7mg 13%
    • Potassium 272.6mg 8%
    • Total Carbohydrate 23g 8%
      • Dietary Fiber 5.8g 24%
      • Sugars 3.8g
    • Protein 6.1g 13%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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