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kale chickpea soup with bread
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5 from 2 votes

Easy Healthy Kale and Chickpea Soup

A rustic easy and filling chickpea soup that is perfect for cold weather. To make vegetarian, simply use vegetable stock.
Prep Time5 mins
Cook Time15 mins
Servings: 6
Calories: 250kcal


  • 1/2 cup diced carrot about 2 small carrots
  • 1/2 cup diced celery about 1 large celery
  • 1 small diced onion
  • 2 tsp olive oil
  • 2 cans (15.5oz) chickpeas
  • 4 cups vegetable stock or chicken stock if not vegetarian
  • 1 small parmesan rind optional but recommended
  • 1 small bunch torn kale about 2 cups, lacinato if available
  • salt and pepper as needed
  • 1/2 tsp dried thyme
  • shredded parmesan as needed for topping


  • Dice mirepoix (carrots, celery, onion). Add olive oil to a large pot (6qt+) and saute mirepoix for 4 minutes until soft and fragrant.
  • Rinse canned chickpeas in a colander and add to the pot. Add vegetable (or chicken if using) stock and simmer on medium heat for 5 minutes.
  • Turn off the heat. Using an immersion blender, blend chickpeas and mirepoix until it is a thick rustic consistency. Soup will not be totally smooth, and might have some small chunks of vegetables and chickpeas.
  • Add parmesan rind if using (highly recommend) and turn on the heat to medium to simmer for 10 minutes.
  • Add torn bite-sized kale to the pot and let simmer for 1-2 minutes until they wilt. Remove parmesan rind and add thyme. Season with salt and pepper to taste.
  • Serve topped with shredded parmesan and a side of crusty bread.


Calories per a serving are estimated based on listed ingredients and do not include side of bread.