Tomato Soup



Tomato Soup

Tomato Soup
A simple protein-packed soup featuring mostly pantry ingredients! Cozy and filling, packed with bold tomato flavor, tender chickpeas and vibrant kale, this is a great lunch contender served with crusty bread and butter. This recipe proves that you can, in fact, make an entire pot of soup in well under an hour that’ll feed the whole family!

Soup Making Tips

  ●Don’t put all the vegetables in at once - Follow the instructions as to the timing of adding veggies. For example, you don’t want overcooked kale or undercooked chickpeas.
  ●Salt sparingly - We recommend a low sodium broth in this recipe, but the salt level can vary from brand to brand so it’s better to go easy on the salt until the end of the process.
  ●Double it up - Soup freezes really well, so consider doubling your ingredients and freezing half for a rainy day.

How to Make Kale Chickpea Tomato Soup

This nutritious soup is a great option for a cold day when you’re looking for something to cook for dinner. Here’s how to make it.
To start, warm the olive oil and saute the onions. Then add the garlic.

Next, add the chickpeas, oregano, red chili flakes and salt and stir. Then add the tomatoes and broth and bring to a low boil over medium-high heat. Once that’s boiling, reduce the heat to low and simmer for 20 minutes. As a final step, add the kale to the soup (if you add the kale too early it’ll be overcooked). Cook for another 10 minutes, or until the kale is tender. Taste the soup to see if it needs more salt and pepper and then serve it topped with Parmesan cheese.

 

Tomato Kale Soup with Chickpeas

Ingredients

  • 2 tablespoons jovial Extra Virgin Olive Oil
  • 1 medium yellow onion (250g), finely chopped
  • 2 cloves garlic, minced
  • Two 13 ounce jars jovial Organic Chickpeas, drained and rinsed
  • ½ teaspoon dried oregano
  • ½ teaspoon red chili pepper flakes
  • ½ teaspoon kosher salt, plus more to season
  • One 18 ounce jar jovial Organic Diced Tomatoes
  • 4 cups low-sodium vegetable broth
  • 3 cups (195g) shredded lacinato kale
  • Freshly-ground black pepper, to season
  • Parmesan cheese, to top (optional)

Instructions

  1. In a large soup pot or Dutch oven, warm the olive oil over medium heat. Add the onions and cook until translucent, about 7-9 minutes. Add the garlic and cook an additional 1 minute.  
  2. Add the chickpeas, oregano, red chili flakes and salt and stir to combine. Add the tomatoes and broth and bring to a low boil over medium-high heat.
  3. Reduce the heat to low and simmer for 20 minutes.
  4. Add the kale to the soup and stir well. Cook for an additional 10 minutes, or until the kale is tender.
  5. Taste and add additional salt and pepper, as desired. 
  6. Serve soup topped with Parmesan cheese.