Chickpea Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetarian soup loaded with chickpeas, kale, potatoes, and aromatics in a vegetable broth with a finish of lemon and Parmesan. It's warm and filling, best served with crusty bread.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil
- 1 yellow onion, (chopped)
- 2 medium carrots, (diced)
- 2 celery ribs, (diced)
- 3 garlic cloves, (minced)
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Dash of crushed red pepper flakes
- 2 (15 ounce) cans chickpeas, (rinsed and drained)
- 2 Yukon gold potatoes, (peeled and 1/2-inch diced (about 1 1/2 cups))
- 4 cups vegetable broth
- 2 cups chopped kale
- 1/4 cup grated Parmesan, (plus more for serving)
- Juice of 1 lemon
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 1151mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 924mg
- Calcium
- 157mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1151MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.