Tomato and Chickpea Kale Soup {Vegan}

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Tomato and Chickpea Kale Soup: Comforting, nutritious and tasty, this tomato and chickpea kale soup It is perfect for cold nights and the 30 minute vegan dinner of your dreams. Packed with powerful ingredients dipped in a delicious broth, this kale soup Not only is it easy to do, but the whole family will love it. 100% vegan and gluten-free – Enjoy!

Tomato soup and chickpea kale

Ingredients list for tomato and chickpea kale soup

  • 1 tsp olive oil
  • 3 garlic cloveschopped
  • 1 White onion, Chopped up
  • 14 ouncescrushed tomatoes
  • 24 ounces marinara sauce
  • 1/4 teaspoon ground cumin
  • 3 cups Vegetables soup
  • 2 cups sliced baby portobello mushrooms
  • 2 cupskale, trimmed and chopped
  • 2 cans (15 ounces) chickpeas, drained and rinsed
  • Crumbled Dried oregano
  • 1 teaspoon broken Pepper
  • 1 tsp Cayenne pepper
  • 1 tsp red chili flakes
  • Chopped fresh parsley, to decorate

Tomato Chickpea Kale Soup Recipe 2

Tomato Chickpea Kale Soup Recipe

Cabbage and chickpea soup recipe

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Chickpea Soup Recipe

Addresses

one)To make tomato soup with chickpea kale: Heat oil in a large saucepan or Dutch oven over medium heat. Add onion, garlic, and sauté until tender and fragrant, about 3 minutes. Add mushrooms and sauté for 3 more minutes.

two) Add the vegetable stock, crushed tomatoes, marinara sauce, and chickpeas. Season the soup with cumin, pepper, pepper and oregano. Cover and simmer the soup for 25 minutes.

3) When the soup is done, add the chopped kale, cover, and simmer until wilted, about 3 minutes.

4) Adjust the seasoning with salt and black pepper. Ladle tomato and chickpea kale soup in bowls and top with red chili flakes and chopped parsley, if desired. Enjoy!

Tomato Chickpea Kale Soup Recipe 3

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