It has been a long time since I last shared a recipe. Probably a few years. This soup is too good not to share, though! I found the recipe in a Rachael Ray magazine and have adapted it over time, making it my own.
Jimmy and I recently had my father-in-law over for dinner and he kept raving about this soup. He’s a meat and potatoes kind of guy, so I took it as a compliment. He even said the soup tasted like it should be in a restaurant.
It’s certainly not the most beautiful soup, but the combination of rosemary, tomatoes, and chickpeas give it a lovely rustic Italian taste. It it easily my favorite soup, and I make it regularly.
Chickpea Soup (adapted from Rachael Ray Magazine)
3 tablespoons olive oil
3 carrots, diced
1 medium onion, chopped
4 celery ribs, chopped
2 cloves garlic, minced
1 bunch of kale, stems removed and chopped
3 tablespoons chopped fresh rosemary (or 1 Tbs dried)
1 teaspoon crushed red pepper
4 cups chicken or vegetable broth
2 cans (15.5 ounces) chickpeas, drained and rinsed
1 (28 ounce) can crushed tomatoes
Salt and pepper to taste
1. In a large soup pot, heat the olive oil on medium heat and add the carrots, onion, celery, garlic, kale, rosemary, and crushed red pepper. Sauté until tender, 8-10 minutes.
2. Stir in the broth, chickpeas, and tomatoes. Puree the soup until coarse in a food processor or with an immersion blender.
3. Return to pot and simmer for at least 30 minutes. Add salt and pepper to taste and enjoy.
My dad is a meat and potatoes guy too! He’s trying to eat healthier though so I might have to make him this! It sounds yummy!
I think he would love it, Liz!!
Mmm, sounds so hearty and tasty. My office is freezing right now, so I could go for a cup of soup!
Thank you, Amy!! I hope you were able to get some soup to warm up 🙂
Yum, this looks amazing! The weather had been cold and rainy the past couple of days — this soup looks like a great, comforting way to keep warm. 🙂
Thank you, Grace!! We had some rainy weather here in Pittsburgh recently, too, so this definitely hit the spot 🙂
Ahhh this sounds so good! I love that you’ve changed it over time…that makes you seem like a real cook, a title I can’t claim;)
Aww haha thank you Kylie!! Next time you’re in Pittsburgh we should get together and cook!
YUM! Anything with chickpeas gets an A+ in my book. Thanks for sharing 🙂
Woo hoo for chickpeas!! Thanks, Ellie 🙂
Sounds so simple and looks so warm and nourishing! I had a red lentil daal soup in Seattle that looked similar to this and it fit so perfectly because it was already an overcast and cold day. 😀
Thank you, P!! It really is simple and just delicious! It’s absolutely one of my most favorite soups!
Red lentil daal in Seattle sounds so good right now!!
This sounds so yummy! I don’t have a blender because I use my KitchenAid for everything. I guess I could pour this soup in there and blend it. It sure sounds good! Thanks for sharing! 🙂