Creamy Tuscan Chickpea Soup
Total Time
35 minutes
Rating
5 out of 5 stars
(2)
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound spicy Italian sausage, casings removed
- 1 large yellow onion, chopped (about 2 cups)
- 1 large celery stalk, chopped (about 1/2 cup)
- 1/2 cup finely chopped oil-packed sun-dried tomatoes
- 4 large garlic cloves, minced
- 8 cups chicken stock
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 4 cups torn lacinato kale leaves (about 1 small bunch)
- 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup), plus more for garnish (optional)
- 1/4 cup heavy cream
- 2 tablespoons chopped fresh basil
- 3/4 teaspoon kosher salt
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Preparation
Step 1
Heat oil in a large Dutch oven over medium-high. Add sausage; cook, stirring often and breaking into small crumbles using a wooden spoon, until sausage is rendered and browned, 5 to 8 minutes.
Step 2
Add onion and celery to Dutch oven; cook, stirring often and scraping bottom of pot to loosen any browned bits, until vegetables begin to soften, 4 to 6 minutes. Stir in sun-dried tomatoes and garlic. Cook, stirring often, until fragrant, about 1 minute. Stir in stock and chickpeas; bring to a boil over medium-high. Reduce heat to medium-low; simmer, uncovered, until flavors meld, about 15 minutes. Spoon off and discard any foam that rises to the surface.
Step 3
Add kale to Dutch oven; cook, stirring occasionally, until tender, about 5 minutes. Remove from heat, and stir in cheese, cream, basil, and salt. Divide soup evenly among bowls, and garnish with additional cheese, if desired.
Step 4
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