One-Pot Chickpea, Kale & Tomato Soup
with Couscous, Parmesan & Garlic Ciabatta
No matter the weather, it’s easy to crave a big bowl of soup (i.e. the culinary equivalent of a bear hug). Enter this hearty, soul-warming veggie rendition. It’s chock-full of goodness—that is to say chickpeas, onion, carrot, tomatoes, a bevy of Italian herbs, chewy couscous, tender kale, and Parmesan. And because no good brothy bowl is complete without something crunchy for dunking, we’re also throwing in a side of toasty, buttery garlic ciabatta. Soup’s on!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Tuscan Heat Spice
Veggie Stock Concentrate
Mushroom Stock Concentrate
(Contains Soy, Wheat)
Not included in your delivery
• Wash and dry produce. • Trim, peel, and dice carrot into ½-inch pieces. Halve, peel, and dice half the onion (whole onion for 4 servings). Peel and mince garlic. Remove and discard any large stems from kale.
• Heat a large drizzle of olive oil in a large pot over medium-high heat. Add carrot and diced onion; cook, stirring occasionally, until softened, 5-6 minutes. • Add another drizzle of olive oil, then stir in garlic, Tuscan Heat Spice, and half the garlic powder (you’ll use the rest later); cook until fragrant, 30 seconds.
Stir chickpeas and their liquid, diced tomatoes, veggie stock concentrate, mushroom stock concentrate, 3½ cups water (7 cups for 4 servings), and a big pinch of salt into pot with veggies. • Bring to a boil, then reduce to a low simmer; cook, uncovered, until carrot is just softened, 13-15 minutes.
• Once carrot is just softened, stir in couscous and kale. Cover pot and cook until couscous is tender and kale is wilted, 7-9 minutes. • Uncover and stir in half the Parmesan (save the rest for serving). Taste and season generously with salt and pepper. Turn off heat.
• Meanwhile, halve ciabatta. • Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave- safe bowl; microwave until softened, 10-15 seconds. Stir in remaining garlic powder and season with salt and pepper. • Toast ciabatta, then spread cut sides with garlic butter. Halve each piece on a diagonal.
• Divide soup between bowls. Sprinkle with remaining Parmesan and serve with garlic ciabatta on the side.