Marry Me Chickpea Soup with Kale

Marry Me Chickpea Soup with Kale

from eatingwell.com
Dinner
486 kcal / serving

This creamy soup was inspired by Marry Me Chicken, a dish that features chicken and sun-dried tomatoes. We gave this dish a plant-based spin by swapping out the chicken for chickpeas and kale to create a cozy, warming meal perfect for cooler weather.

Ingredients

  • 1 tablespoonoil from jar, divided
  • ½ cupchopped drained julienne-cut sun-dried tomatoes in oil with herbs, plus 1 tablespoon oil from jar, divided
  • 1 tablespoonunsalted butter
  • 1 largeshallot, chopped (about ½ cup)
  • 2 tablespoonsunsalted tomato paste
  • 4 clovesgarlic, minced
  • 2cans no-salt-added chickpeas, rinsed
  • 6 cupsunsalted vegetable broth
  • 1 smallbunch tuscan kale, stemmed and roughly chopped (about 3½ packed cups)
  • ½ teaspoonsalt
  • ½ cupgrated parmesan cheese, divided
  • ⅓ cupheavy cream
  • 2 ouncescream cheese (¼ cup), cubed and softened
  • 2 tablespoonschopped fresh basil, plus small leaves for garnish

Directions

  1. 1

    Heat 1 tablespoon sun-dried tomato oil and 1 tablespoon butter in a large Dutch oven over medium heat until melted and shimmering. Add chopped shallot; cook, stirring often, until softened, 2 to 3 minutes.

  2. 2

    Stir in ½ cup sun-dried tomatoes, 2 tablespoons tomato paste and the minced garlic; cook, stirring constantly, until the tomatoes are slightly broken down and deep red in color, about 2 minutes.

  3. 3

    Stir in rinsed chickpeas, 6 cups broth, chopped kale and ½ teaspoon salt. Bring to a boil over medium heat; cook, uncovered and stirring occasionally, until the kale is tender and the mixture is slightly reduced, 15 to 20 minutes.

  4. 4

    Remove from heat. Add 6 tablespoons Parmesan, ⅓ cup cream and the cubed cream cheese; stir until melted and combined, about 1 minute.  Stir in 2 tablespoons basil. Divide among 4 bowls; top with the remaining 2 tablespoons Parmesan. Garnish with basil leaves, if desired. Recipe developed by Marianne Williams