Hearty Chickpea, Kale &Amp; Tomato Soup with Couscous and Garlic Ciabatta

There’s nothing quite like a big bowl of soup to warm you from the inside out. This hearty, veggie-packed version is full of chickpeas, carrots, onions, diced tomatoes and a medley of Italian herbs and spices. Chewy couscous and tender kale add texture, while a generous sprinkle of Parmesan brings it all together.

And because every good bowl of soup needs something crunchy for dipping, we’re serving it with toasty, buttery garlic ciabatta. It’s the ultimate comfort food-simple, satisfying and made in just one pot.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

14 ounce Diced TomatoesView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Finely dice the onion. Peel and dice the carrot into small cubes. Mince the garlic.
2. Heat olive oil in a large pot over medium heat. Add the onion and carrot; cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, Tuscan heat spice and garlic powder; cook for 1 minute until fragrant.
3. Stir in the diced tomatoes, chickpeas (drained and rinsed), veggie stock concentrate, mushroom stock concentrate and 4 cups water. Bring to a boil.
4. Once boiling, add the Israeli couscous. Reduce heat to medium-low and simmer, uncovered, for 10 minutes, stirring occasionally.
5. While the soup simmers, prepare the garlic ciabatta: Preheat oven to 400°F (200°C). Cut the ciabatta roll in half lengthwise. Mix the softened butter with a pinch of garlic powder (optional). Spread the butter mixture on the cut sides. Place on a baking sheet and bake until golden, about 5-7 minutes.
6. After 10 minutes, stir the chopped kale into the soup. Cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
7. Ladle the soup into bowls. Sprinkle with grated Parmesan. Serve with the warm garlic ciabatta on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of greens instead of kale?

Yes, spinach or Swiss chard work well. Add spinach at the very end and cook just until wilted.

Is this soup vegan?

It can be made vegan by omitting the Parmesan cheese and using a plant-based butter for the ciabatta.

How do I store leftovers?

Store the soup and ciabatta separately in airtight containers in the refrigerator for up to 3 days. Reheat the soup on the stovetop.