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.