Kale and Chickpea Soup Kale and Chickpea Soup

Kale and Chickpea Soup 250 Image by: Kale and Chickpea Soup 250 Author: Canadian Living

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

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: November 2005



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


  • Iron 17.0
  • Folate 30.0
  • Calcium 8.0
  • Vitamin A 110.0
  • Vitamin C 130.0
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Kale and Chickpea Soup