Kale and Chickpea Soup with Garlic Crostini Recipe
In my part of the world, autumn starts quietly. If you want temperature changes like me, you may notice a less humid morning breeze. Despite no major cold front, I'm making soups, especially my favorite kale and bean soup!
Direction
1
Heat 3 tablespoons olive oil in a large pot on medium. Combine garlic, onion, carrots, celery, rosemary, and red pepper flakes; cook for 2 minutes. Add tomatoes and cook 2 minutes more; salt.
2
Combine 3 quarts water, vegetable base (or bouillon cube), bay leaves, and Parmigiano Reggiano rind. The soup will be fine without the cheese rind!
3
Cover the pot and bring it to a boil. Then turn down the heat to low and let it simmer for 45 minutes with the lid on top a little.
4
Uncover the pot and heat to medium. Add chickpeas and simmer 15 minutes. Add pasta and kale to the soup now. Instead of pasta, add kale and stir occasionally until tender (7-10 minutes).
5
Remove bay leaves and cheese rind. If desired, sprinkle grated Parmigiano Reggiano on top of each bowl of soup. Salt and pepper to taste.
6
For crostini
The loaf should be cut in half and crosswise. Dress bread with olive oil. Season with salt, garlic, and parsley.
7
Bake crostini at 350 F for 10 minutes, depending on desired level of toastiness.
Add crostini to each bowl of soup and enjoy!