Creamy Tuscan Chickpea Soup

Creamy Tuscan Chickpea Soup

from foodandwine.com
Dinner
35 min
4 servings
1112 kcal / serving

This velvety Tuscan chickpea soup features sausage, garlic, rosemary, and leafy kale with Parmesan and olive oil for a cozy, protein-packed weeknight dinner.

Ingredients

  • 1 tablespoonextra-virgin olive oil
  • 1 poundspicy italian sausage, casings removed
  • 1 largeyellow onion, chopped (about 2 cups)
  • 1 largecelery stalk, chopped (about 1/2 cup)
  • ½ cupfinely chopped oil-packed sun-dried tomatoes
  • 4 largegarlic cloves, minced
  • 8 cupschicken stock
  • 2cans chickpeas, drained and rinsed
  • 4 cupstorn lacinato kale leaves (about 1 small bunch)
  • 2 ouncesparmigiano-reggiano cheese, grated (about 1/2 cup), plus more for garnish (optional)
  • ¼ cupheavy cream
  • 2 tablespoonschopped fresh basil
  • ¾ teaspoonkosher salt

Directions

  1. 1

    Heat oil in a large Dutch oven over medium-high. Add sausage; cook, stirring often and breaking into small crumbles using a wooden spoon, until sausage is rendered and browned, 5 to 8 minutes.

  2. 2

    Add onion and celery to Dutch oven; cook, stirring often and scraping bottom of pot to loosen any browned bits, until vegetables begin to soften, 4 to 6 minutes. Stir in sun-dried tomatoes and garlic. Cook, stirring often, until fragrant, about 1 minute. Stir in stock and chickpeas; bring to a boil over medium-high. Reduce heat to medium-low; simmer, uncovered, until flavors meld, about 15 minutes. Spoon off and discard any foam that rises to the surface.

  3. 3

    Add kale to Dutch oven; cook, stirring occasionally, until tender, about 5 minutes. Remove from heat, and stir in cheese, cream, basil, and salt. Divide soup evenly among bowls, and garnish with additional cheese, if desired.