Chickpea Kale Soup

hearty soup to warm you up
Hearty soup to warm you up
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2 tbsp Olive oil extra-virgin
1 Onion medium, finely diced
1 Carrots large, diced
2 stalks Celery diced
4 cloves Garlic minced
1 tsp Kosher Salt or to taste
¼ tsp Black pepper or more to taste
½ tsp Red pepper flakes
1 sprig Rosemary or 1/2 tsp dried
4 sprigs Fresh thyme or 1 tsp dried
1 Bay leaf
1 (14.5-oz) can Diced tomatoes undrained
2 (15-oz) cans Chickpeas drained and rinsed
4 cups Chicken broth low-sodium or vegetable broth
1 bunch Tuscan kale ribs removed and roughly chopped
2 tbsp Lemon juice

Nutritional information


Chickpea Kale Soup


This easy and delicious Chickpea Kale Soup recipe gets its heartiness from chickpeas and chicken broth and its extra nutrition from the superfood kale. Creamy, rich, and filling but still low-fat, this hearty soup will warm you up on a chilly night.

Start with olive oil, carrots, celery, garlic, and seasonings. Once the veggies are tender and fragrant, add in the rosemary, thyme, bay leaf, tomatoes, chickpeas, and chicken broth. Feel free to sub vegetable broth for the chicken broth the recipe asks for to make it vegetarian- and vegan-friendly. Once at a boil, reduce the heat to low and simmer, covered, for 15 minutes. Then comes the kale. Simply add in the kale, stir, and continue cooking until the kale has wilted. Partially blend the soup and stir in the lemon juice. Divide the soup among bowls, and serve finished with extra chili flakes or crushed black pepper if you wish.

To make the Chickpea Kale Soup, you will need the following ingredients:

Ingridiens for Chickpea Kale Soup

Steps to make Chickpea Kale Soup


Cook onions, carrots, celery, and garlic


In a pot or Dutch oven over medium heat, heat 2 tablespoons extra-virgin olive oil and add the finely diced onions, diced carrots, diced celery, minced garlic, 1 teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon red pepper flakes. Cook, stirring often, until tender and fragrant, about 7 minutes.


Add herbs, tomatoes, chickpeas, and broth


Add in 1 sprig rosemary, 4 sprigs thyme, 1 bay leaf, 1 can diced tomatoes, 2 cans chickpeas, and 4 cups chicken broth and stir to combine. Bring to a boil. Then reduce the heat to a simmer, cover, and cook for 15 minutes.


Add kale


Add in the chopped kale and stir to combine. Cover the pot and continue cooking until the kale has wilted, about 10 minutes.




Remove the bay leaf, thyme and rosemary stems and transfer about 1 ½ cups of the soup to a blender. Purée until smooth.


Add lemon juice


Return the blended part of the soup back into the pot and stir to combine. Stir in 2 tablespoons lemon juice. Taste and adjust salt and pepper, if needed.



Divide the soup among bowls and serve hot!

Celebrate fall with a bowl of this Chickpea Kale Soup! It’s hearty, creamy, spicy, and healthy, too. This simple soup will warm you up with minimal effort and prep time. Try it soon, and share a picture with us @cookmerecipes on Instagram!

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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Total Reviews: 1

Healthy and hearty soup! Thanks!

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