Kale and Chickpea Soup

Kale and Chickpea Soup 250 Author: Canadian Living Credits: Kale and Chickpea Soup 250

Hearty and satisfying, this is a first-rate dinnertime soup. Serve with Chipotle Olive Bread.

  • Portion size 6 servings

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1/4 teaspoon crumbled dried sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups sodium-reduced chicken stock homemade
  • 3 cups sodium-reduced chicken stock homemade
  • 2 cups cubed peeled sweet potato
  • 1 1/2 cup cubed Black Forest ham about 6 oz/175 g
  • 1 sweet red pepper chopped
  • 1 can chickpea drained and rinsed
  • 3 cups chopped kale

Method

In large saucepan, heat oil over medium heat; fry onion, garlic, sage, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes.

Add stock, 3 cups (750 mL) water, potato, ham, red pepper and chickpeas; bring to boil. Reduce heat, cover and simmer until potatoes are tender, 15 minutes.

Add kale; simmer until tender, about 5 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 3 days.)

Nutritional facts <b>Per serving:</b> about

  • Sodium 830 mg
  • Protein 14 g
  • Calories 260.0
  • Total fat 8 g
  • Cholesterol 14 mg
  • Saturated fat 1 g
  • Total carbohydrate 34 g

%RDI

  • Iron 17.0
  • Fibre 0.0
  • Folate 30.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 110.0
  • Vitamin C 130.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Kale and Chickpea Soup