You’ve heard of beans and greens, right? Did you know you can get them on the table in 15 minutes? Guys, seriously…this is the soup recipe everyone should have up their sleeve. It’s my In-A-Hurry Kale Chickpea Soup and hopefully, it’s your next, last-minute meal.
In-A-Hurry Kale Chickpea Soup
What’s all the hype about beans and greens anyway?
Well, they’re super nutritious together, they complement each other in texture and flavor…and they’re really easy to prepare. Especially if you used canned beans (wink wink). Oh, and they’re delicious!!!
Now, you know I’m very serious about my made-from-scratch BEANS (check out my hands-free method). But heyyyy, life happens, and when it does…canned, organic beans come to the rescue every time!
In the canned bean world, chickpeas (garbanzos) are one of my very favorite ingredients that I always have on hand…in multiples. They pack a nutritional punch and can be used a gazillion ways. And, have you ever noticed how sweet chickpeas actually are? This is what makes them the perfect component of any beans and (bitter) greens dish. And just look at how cute they are…
The other big player in my In-A-Hurry Kale Chickpea Soup…GREENS, specifically kale. What I love about kale in this soup, in any dish, is that you up the game of your meal’s nutritional value with super simple prep and relatively little cooking.
Like chickpeas, kale is another on-demand ingredient in my kitchen stash. It’s perishable, so I kinda have to plan how I will use it, but I use it for multiple dishes and it rarely goes to waste.
Related healthy recipes:
And if you like the idea of a 15-minute, healthy, vegan soup, be sure to bookmark my recipe for Feel Better Pho. It’s one of my signature recipes dedicated to feeling better during illness. It’s Asian-inspired and easy to make!
You may notice I like to use Dino kale in my recipes. It’s just my preference, but I’ve found curly kale to be the best for making baked kale chips and more cost-effective for smoothies. Yum!
Ok, back to In-A-Hurry Kale Chickpea Soup.
I wrote this beans and greens soup recipe with busy people in mind…like you and me. This is a brothy, not creamy, vegetable soup that goes from stove-to-table in 15 minutes.
It’s gluten-free and vegan (therefore vegetarian), but I, of course, ruin all that with croutons and Parmegiano Reggiano cheese. However, this is a great stand-alone recipe (without those garnishes) for anyone with gluten or animal product restrictions.
Cheers to ridic nutritious soups in-a-hurry…and always to our health.
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