Kale Chickpea Soup In A Hurry is a 15-minute, vegan soup that packs nutrition and comfort into a bowl with very little planning. It’s made with onions, garlic, vegetable broth, a few seasonings, and of course, kale and chickpeas. Everyone should have this recipe up their sleeve.
Kale Chickpea Soup In A Hurry
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.
Of course, you’ll want to use canned beans for the in a hurry part.
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!
Chickpea Soup is this easy:
1. Saute onions and garlic in olive oil
2. Add and simmer all other ingredients (except kale)
3. Add kale and simmer a few minutes; serve warm
How do you cook canned chickpeas / garbanzos?
This is what I love about all canned beans…they’re fully cooked and ready to eat!
Right out of the can, their nutritional value holds healthy amounts of Vitamins A and C, as well as protein, iron, and fiber.
Can you eat chickpeas out of the can?
Yes, canned chickpeas are fully cooked, and technically you can eat them out of the can, but I don’t usually eat them like that.
What’s the best way to use canned chickpeas / garbanzos?
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, dips, and appetizers…straight out of the can!
They have a natural sweetness that makes them the perfect companion to naturally bitter ingredients, such as kale.
What’s great about kale?
Like chickpeas, kale is another on-demand ingredient among my kitchen staples.
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.
What I love about it in this soup, or in any dish, is that you up the nutrition game with super simple prep and relatively little cooking.
Check out my other recipes made with kale:
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 cold and flu recipes inspired from one of my favorite Asian foods.
What’s the best kale to use for recipes?
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!
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 reduced sodium chickpeas
- 4 cups reduced sodium vegetable broth
- 2 tsp dried thyme
- salt and pepper to taste
- 4 leaves dino kale (sliced thin)
Here are the kitchen tools I use:
This chickpea soup is naturally gluten-free and vegan, but of course I ruin all that with croutons and Parmegiano Reggiano cheese…because cheese, dudes!
Kale Chickpea Soup In a Hurry
- In a 3 quart soup pot over medium heat, add OLIVE OIL and heat until shimmering (about 2 minutes).
- Add ONIONS and GARLIC; sauté until slightly tender (about 3 minutes).
- Stir in CHICKPEAS, VEGETABLE BROTH, THYME, SALT, and PEPPER; increase heat to HIGH until a gentle boil is reached (3-5 min); reduce heat, cover, and simmer (5 min).
- Stir in DINO KALE; cover pot and simmer a few more minutes until wilted; serve warm.