Who doesn’t love a warming bowl of home-made soup in winter? This Tuscan Kale and chickpea soup to warm your soul won’t disappoint in the comfort food arena. I mean it. It’s so good it will have you going back for more. Put simply, it’s a heavenly, heart melting bowl of goodness.
As Melbourne’s winter drags on, I’m making sure there’s always a fresh batch of soup ready for a hearty lunch or dinner. Like this Tuscan Kale and chickpea soup. It will warm your soul with its deep goodness. It’s base is home-made chicken stock, it’s thick with hearty vegetables and filled with the deep green goodness of Tuscan Kale. Chickpeas give a protein hit and add some texture to the overall soup.
What is Tuscan Kale anyway?
Also known as Cavolo Nero, this Italian Kale variety has long, dark green leaves with a wrinkly appearance. Its leaves are quite thick and robust, so it needs a bit of cooking. The name Cavolo Nero just means black cabbage.
To cook, first remove the stem that runs up the middle. I do this all at once when I buy a bunch, then store the leaves in the fridge in a container or veggie bag and use them up within about a week.
With that deep green colour, it is rich in vitamins and is to serve as a side vegetable as well as in soups and braised dishes.
Another serving idea
Finely chop up the leaves, then sauté in olive oil with garlic and chilli and a little white wine. Finish with some lemon juice and toss through pasta. Yum.
Can’t get Tuscan Kale?
Easy. Just swap it with standard curly kale that’s more commonly available in supermarket veggie departments or local fruit and veggie stores. And if you can’t get any kale at all, you could use spinach leaves instead.
Vegan or not – it’s up to you
Although I make my soup with chicken stock and add chicken meat to the mix, you could easily make it entirely vegan by using a tasty vegetable stock. You also wouldn’t add the chicken. So to all you vegans – this one’s also for you!