Chickpea, Kale and Tomato Soup
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Ingredients
- Seared
- 4 cloves garlic (chopped)
- 1 onions (chopped)
- 2 tsp thyme
- Blended
- 1 can whole peeled tomato
- 1 inch ginger knob
- Stewed
- 1 lb lacinato kale
- 2 quart chicken broth
- 2 can chickpeas (garbanzo beans)
- pinch saffron
- 1 can diced tomato
- 1 lb elbow pasta
- 1 Tbsp red pepper flakes
- salt and pepper to taste
- shredded parmesan to taste
Instructions
- Pan fry the garlic, onions and thyme in a stockpot
- Blend the ginger and can of whole peeled tomato.
- Add rest of ingredients into pot and stew for 15-30 minutes.
