This quick vegetarian soup starts with two pantry staples—canned tomatoes and chickpeas—which are simmered with rosemary and bay leaf for extra flavor. Crispy kale makes an addictively delicious and quick garnish (and a great snack on its own)—just toss the leaves with olive oil and salt and bake in a hot oven. Be sure to dry the kale carefully after rinsing, or it won’t crisp well.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Keep it simple with green salad and bread or add Open-Face Brie, Apple, and Arugula Sandwiches for something a bit more substantial.
Was drawn to the recipe because of the chickpeas but will stay with it as a nice hearty alternative to tomato soup. I loved the rosemary. Used a couple of very ripe tomatoes I had on hand instead of the canned and the result was a fresh, tasty and satisfying soup. I did use chicken broth for mine. It also introduced me to crispy kale. Will definitely make again.
Easy and hearty. This recipe is a great base for cooks that love to play with recipes. I wish I had used chicken broth instead of vegetable but it was still wonderful. In the end all I really added was fresh chili garlic paste. YUM! I would also recommend fluffing the kale a couple of times during the cooking process.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?