Chickpea and Kale Soup

Ingredients

  • olive oil (1 tablespoon)
  • garlic, crushed with press (6 cloves)
  • red pepper flakes (1/4 to 1/2 teaspoon)
  • fennel seeds, coarsely crushed (1/2 teaspoon)
  • tomato puree (14-oz can (414 mL))
  • Tuscan kale (black kale), stems and tough ribs removed, leaves coarsely chopped (1 bunch (about 13 cups))
  • chickpeas, drained and rinsed (1 15.5-ounce can)
  • grated Pecorino Romano cheese (1/2 cup)

Instructions

  1. Heat oil in large Dutch oven on medium.
  2. Add garlic and zest and cook, stirring, 1 minute.
  3. Add red pepper and fennel and cook, stirring, 2 more minutes.
  4. Add tomato puree, 4 cups water, and 1 teaspoon salt.
  5. Cover and bring to a boil; add kale and simmer 4 minutes.
  6. Add chickpeas and simmer until heated through, about 2 minutes more.
  7. Serve with Pecorino and lemon wedges if desired.

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