Pureeing half this chickpea soup gives you a healthy creamy broth with chickpeas, carrots and potatoes that’s fragrant with rosemary, garlic and Parmesan.
- 1 tablespoon olive oil
- 1 onion, roughly chopped
- 2 medium carrots, diced
- 3 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cups low sodium vegetable broth
- 2 15-ounce cans chickpeas, drained and rinsed
- 1 cup diced peeled potatoes
- 1 sprig fresh rosemary
- 1 cup chopped curly kale
- 1/4 cup grated Parmesan plus more for serving
- Juice of 1 lemon
- 1 tablespoon chopped parsley plus more for serving
- Heat the olive oil in a large saucepan over medium heat. Sauté the onions until they turn soft and translucent, about 5 minutes. Add the carrots. Continue cooking for 2-3 minutes. Then stir in the garlic, salt and pepper, sautéing for 30 seconds until fragrant.
- Pour in the vegetable broth, chickpeas, potatoes and rosemary. Bring to a boil, reduce the heat and simmer with the lid partially covering the pot for 15-20 minutes until the potatoes are tender.
- Remove the rosemary sprigs. Carefully transfer half the soup to a blender and puree. Pour this mixture back into the soup and add the kale, simmering on low for a couple minutes to wilt the greens.
- Stir in the Parmesan, lemon juice and parsley.
- Top each bowl with additional Parmesan and parsley before serving.
Store leftovers in the refrigerator in an airtight container up to 4 days. The soup can be frozen up to 1 month.
Keywords: chickpea soup, garbanzo bean soup