Dinner

Chickpea and kale soup is for Dinner.

Chickpea and kale soup takes several minutes to prepare.

Chickpea and kale soup takes several minutes to cook.

Chickpea and kale soup makes 6 servings.

The ingredients for Chickpea and kale soup are:

# kale, 4 cup, chopped, tough stems removed (or more)
# Chickpeas 1 can, drained and rinsed
# Olive Oil, 1.5 tbsp
# Carrots, raw, 4 medium, chopped into medallions
# I reg. size can of diced tomatos
# Onions, 2 medium, chopped
# Garlic, 6 clove, minced
# Vegetable Broth or Bouillon, 2 cup (8 fl oz) (remove)
# Celery, raw, one or two ribs, diced
# Rosemary, dried, 1 tsp
# Bay Leaf, 2
# Water, tap, 7 cup (8 fl oz)

Here is how you make Chickpea and kale soup:

Chop onions and carrots, mince garlic and dice celery. Heat oil on medium and throw in these ingredients. Cook until it starts to brown, around 15 min. Then add the can of diced tomato, the can of drained, rinsed chickpeas. Let cook for 5 min. Then add 7 cups water, rosemary, bay leafs and bouillon. Bring to a boil. Add kale and simmer 20 min. Season with salt and pepper to taste.Number of Servings: 6Recipe submitted by SparkPeople user JDELVO.

The nutritional information for Chickpea and kale soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 212.5

• Total Fat: 5.1 g
• Cholesterol: 0.0 mg
• Sodium: 1,436.2 mg
• Total Carbs: 37.5 g
• Dietary Fiber: 8.4 g
• Protein: 6.4 g

The dietary needs meet for Chickpea and kale soup is Vegan