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
I wrote this beans and greens soup recipe with busy people in mind…like you and me. This is a broth-based vegetable soup that goes from stove-to-table in 15 minutes.
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!
Why do I love canned chickpeas so much?
In the canned bean world, chickpeas (garbanzos) are one of my very favorite ingredients that I always have on hand…in multiples. I use them in soups, salads, and appetizers. They pack a nutritional punch and can be used a gazillion ways. Of course I prefer them cooked from scratch, but when life does what it does, the canned are so handy!
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…the 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, but it seems to last forever in the fridge when wrapped in a plastic bag. I use it for multiple dishes and it rarely goes to waste.
Related healthy Kale recipes:
Btw, I have other “kale and chickpea” recipes that are becoming very popular! Check them out: Sesame Kale Noodles and Lemony Kale Chickpea Avocado Salad. There’s also my Eat the Rainbow Kale Beet Power Salad that’s good any time of the year!
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 this soup!
Here are the ingredients I use to make Kale Chickpea Soup:
- 2 Tbsp Olive Oil
- 1/2 large Onion (diced)
- 1 clove Garlic (minced)
- 1-16oz can Chickpeas (keep liquid)
- 4 cups Vegetable Broth
- 2 tsp dried Thyme
- Salt and Pepper to taste
- 4 leaves Dino Kale (sliced thin)
Here are the kitchen tools I use to make it:
- chef knife
- cutting board
- medium-sized soup pot
- large wooden spoon
This soup is naturally gluten-free and vegan, but of course I 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.