Chickpea and Kale Soup
A simple, flexible soup built on vegetable broth, chickpeas, kale, and red pepper flakes, finished with a miso stir-in for depth without added salt. Easily customized with other leafy greens or beans.
From The How Not to Age Cookbook
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Yield
- 4 to 6 servings
- Category
- Soup
Nutrition (estimated)
per about 1.5 cups- Calories
- 260 kcal
- Protein
- 14 g
- Fat
- 3 g
- Carbs
- 45 g
- Fiber
- 12 g
- Sugar
- 7 g
- Sodium
- 250 mg
Ingredients
- Vegetable Broth 2.0
- red onion
- garlic
- chickpeas
- kale
- red pepper flakes
- pippali
- white miso paste
Instructions
- Sauté red onion and garlic in 1 cup Vegetable Broth 2.0, covered, 5 min.
- Add chickpeas, kale, red pepper flakes, pippali, and remaining broth. Boil, then simmer 20 min until kale is tender.
- Dissolve miso in ½ cup hot broth; stir into soup. Serve hot.