Tuscan Chickpea, Kale & Tomato Soup
with Couscous, Parmesan & Garlic Ciabatta
No matter the weather, it’s tough not to crave a big bowl of soup (i.e. the culinary equivalent of a bear hug). Enter this hearty, soul-warming veggie rendition. It’s chock full of goodness—that is to say chickpeas, onion, carrot, diced tomatoes, a bevvy of Italian herbs and spices, chewy couscous, tender kale, and Parmesan. And because no good brothy bowl is complete without some dough for dunking, we’re also throwing in a side of toasty, buttery garlic ciabatta. Soup’s on!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
3 ounce
Carrot
1 clove
Garlic
2.5 ounce
Israeli Couscous
(Contains Wheat)
4 ounce
Kale
1 tablespoon
Tuscan Heat Spice
13.4 ounce
Chickpeas
14 ounce
Diced Tomatoes
1 unit
Veggie Stock Concentrate
1 unit
Mushroom Stock Concentrate
¼ cup
Parmesan Cheese
(Contains Milk)
1 unit
Ciabatta Bread
(Contains Soy, Wheat)
1 teaspoon
Garlic Powder
Not included in your delivery
Salt
Pepper
1 tablespoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Wash and dry all produce. • Trim, peel, and dice carrot into ½-inch pieces. Halve and peel onion; dice one half (whole onion for 4 servings). Peel and mince garlic. Remove and discard any large stems from kale.
• Heat a large drizzle of olive oil in a large pot over medium-high heat. Add carrot and diced onion; cook, stirring occasionally, until softened, 5-6 minutes. • Add a drizzle of olive oil, then stir in garlic, Tuscan Heat Spice, and half the garlic powder (you’ll use the rest later); cook until fragrant, 30 seconds.
• Stir chickpeas and their liquid, diced tomatoes, veggie stock concentrate, mushroom stock concentrate, 3½ cups water (7 cups for 4 servings), and a big pinch of salt into pot with veggies. • Bring to a boil, then reduce to a low simmer; cook, uncovered, until carrot is just softened, 13-15 minutes.
• Once carrot is just softened, stir couscous and kale into pot. Cover pot and cook until couscous is tender and kale is wilted, 7-9 minutes. • Uncover and stir in half the Parmesan (save the rest for serving). Taste and season generously with salt and pepper. Turn off heat.
• Meanwhile, halve ciabatta. • Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; microwave until softened, 10-15 seconds. Stir in remaining garlic powder and season with salt and pepper. • Toast ciabatta, then spread cut sides with garlic butter. Halve each piece on a diagonal.
• Divide soup between bowls. Sprinkle with remaining Parmesan and serve with garlic ciabatta on the side.
