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Tuscan Chickpea, Kale & Tomato Soup

Tuscan Chickpea, Kale & Tomato Soup

with Couscous, Parmesan & Garlic Ciabatta

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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!

Tags:VeggieOne PanSpicy
Allergens:WheatMilkSoy

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

Total Time35 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Yellow Onion

3 ounce

Carrot

1 clove

Garlic

2.5 ounce

Israeli Couscous

(ContainsWheat)

4 ounce

Kale

1 tablespoon

Tuscan Heat Spice

13.4 ounce

Chickpeas

14 ounce

Diced Tomatoes

1 unit

Veggie Stock Concentrate

1 unit

Mushroom Stock Concentrate

¼ cup

Parmesan Cheese

(ContainsMilk)

1 unit

Ciabatta Bread

(ContainsWheat, Soy)

1 teaspoon

Garlic Powder

Not included in your delivery

Salt

Pepper

1 tablespoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Large Pot
Small Bowl
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.

3

• 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.

4

• 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.

5

• 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.

6

• Divide soup between bowls. Sprinkle with remaining Parmesan and serve with garlic ciabatta on the side.