Baby kale and chickpea soup with tomatoes
This is an easy and flavorful soup using mainly kale and canned chickpeas. Healthy, low calorie and you'll be surprised at how delicious!
Servings: 8
Calories: 119Kcal
Equipment
- 1 dutch oven
Ingredients
- 5 oz kale baby kale is best
- 15 oz chickpeas two cans - also known as garbanzo beans
- 12.5 ounce diced tomatoes I used Red Gold basil, garlic & oregano
- 32 ounces vegetable soup broth the boxe
- ½ medium onion chopped
- 2 cloves garlic minced
- 1 oz parmesan cheese grated (optional)
Instructions
- In a dutch oven, add 2 tablespoons of olive oil, and when hot (medium heat to medium high heat), add and saute the onion. I love using my dutch oven for soups. After approx 3 - 4 minutes (when the onion is tender), add minced garlic, stir often for a minute or two.
- Add the container of vegetable broth, making sure to scrape the bottom of the pot to get the flavorful bits to release.
- Add remaining ingredients. Simmer for 15-10 minutes.
- Serve with optional grated cheese on top.
Nutrition (I am not a nutritionist. These are estimates only)
Serving: 1g | Calories: 119Kcal | Carbohydrates: 18g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 75mg | Potassium: 316mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1864IU | Vitamin C: 22mg | Calcium: 130mg | Iron: 2mg