A rustic easy and filling chickpea soup that is perfect for cold weather. To make vegetarian, simply use vegetable stock.
1/2cupdiced carrotabout 2 small carrots
1/2cupdiced celeryabout 1 large celery
4cupsvegetable stockor chicken stock if not vegetarian
1smallparmesan rindoptional but recommended
1smallbunch torn kaleabout 2 cups, lacinato if available
salt and pepper as needed
shredded parmesan as neededfor 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.