Creamy Tuscan Chickpea Kale Soup (Print Version)
# Ingredients:
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01 -
½ cup chopped drained julienne-cut sun-dried tomatoes in oil with herbs, plus 1 tablespoon oil from jar
02 -
1 tablespoon unsalted butter
03 -
1 large shallot, chopped (about ½ cup)
04 -
2 tablespoons unsalted tomato paste
05 -
4 cloves garlic, minced
06 -
2 (15-ounce) cans no-salt-added chickpeas, rinsed
07 -
6 cups unsalted vegetable broth
08 -
1 small bunch Tuscan kale, stemmed and roughly chopped (about 3½ packed cups)
09 -
½ teaspoon salt
10 -
½ cup grated Parmesan cheese, divided
11 -
⅓ cup heavy cream
12 -
2 ounces cream cheese (¼ cup), cubed and softened
13 -
2 tablespoons chopped fresh basil, plus small leaves for garnish
# Instructions:
01 -
Heat sun-dried tomato oil and butter in large Dutch oven over medium heat. Add shallot and cook until softened, 2-3 minutes.
02 -
Stir in sun-dried tomatoes, tomato paste, and garlic. Cook until tomatoes break down and turn deep red, about 2 minutes.
03 -
Add chickpeas, broth, kale, and salt. Bring to boil, then simmer uncovered until kale is tender and mixture reduces slightly, 15-20 minutes.
04 -
Remove from heat. Add 6 tablespoons Parmesan, cream, and cream cheese. Stir until melted and combined, about 1 minute.
05 -
Stir in chopped basil. Divide among 4 bowls, top with remaining Parmesan and garnish with basil leaves if desired.
# Notes:
01 -
Store in refrigerator up to 3 days
02 -
Freezes well for up to 3 weeks
03 -
Pairs well with crusty bread or grilled cheese