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.
Keep it simple with green salad and bread or add Open-Face Brie, Apple, and Arugula Sandwiches for something a bit more substantial.
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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.
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