Tuscan Chickpea, Kale & Tomato Soup
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Tuscan Chickpea, Kale & Tomato Soup

Tuscan Chickpea, Kale & Tomato Soup

with Couscous, Parmesan & Garlic Ciabatta

No matter the weather, it’s tough not 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 some dough for dunking, we’re also throwing in a side of toasty, buttery garlic ciabatta. Soup’s on!

One Pan

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time5 minutes


serving amount

1 unit

Yellow Onion

3 ounce


1 clove


2.5 ounce

Israeli Couscous

(Contains Wheat)

4 ounce


1 tablespoon

Tuscan Heat Spice

13.4 ounce


14 ounce

Diced Tomatoes

1 unit

Veggie Stock Concentrate

1 unit

Mushroom Stock Concentrate

¼ cup

Parmesan Cheese

(Contains Milk)

1 unit

Ciabatta Bread

(Contains Soy, Wheat)

1 teaspoon

Garlic Powder

Not included in your delivery

Kosher Salt


1 tablespoon

Olive Oil

2 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories910 kcal
Fat30 g
Saturated Fat12 g
Carbohydrate125 g
Sugar21 g
Dietary Fiber14 g
Protein28 g
Cholesterol45 mg
Sodium1680 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Small Bowl



• Wash and dry all produce. • Trim, peel, and dice carrot into ½-inch pieces. Halve and peel onion; dice one half (whole onion for 4 servings). Peel and mince garlic. Remove and discard any large stems from kale.

Cook Veggies

• 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 a 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.

Start Soup

• 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.

Finish Soup

• Once carrot is just softened, stir couscous and kale into pot. 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.

Make Garlic Bread

• 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.

Meal right image

Explore Similar Recipes

Meal left image