One-Pot Turkey, Chickpea & Kale Soup
with Couscous, Parmesan & Garlic Ciabatta
- Wheat
- Soy
- Milk
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, diced tomatoes, a bevvy of Italian herbs and spices, 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!
Ingredients
3 ounce
Carrot
1 unit
Veggie Stock Concentrate
¼ cup
Parmesan Cheese
1 unit
Chickpeas
½ cup
Israeli Couscous
(Contains: Wheat)
1 unit
Ciabatta
(Contains: Wheat, Soy)
1 unit
Onion
4 ounce
Kale
14 ounce
Diced Tomatoes
1 clove
Garlic
1 unit
Mushroom Stock Concentrate
1 tablespoon
Tuscan Heat Spice
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Butter
(Contains: Milk)
1 tablespoon (tbsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many found it delicious and flavorful, though some felt it needed more seasoning or depth.
- Ease of prep: Customers praised how quick and easy this soup was to make, with simple prep and cleanup.
- Suggestions: Consider adding extra veggies, protein, or broth; adjust seasoning to taste for more flavor.
- Leftovers: Makes generous portions with plenty for tasty leftovers; some found it even better the next day.
- Texture: Some loved the hearty mix, while others found the kale stringy or preferred less couscous.
