COPYRIGHT © 2015 by Joy Kushner. ALL RIGHTS RESERVED.

Kale, Bacon, Chickpea Soup

February 28, 2017

 SERVES 4

 

INGREDIENTS:

 

2 garlic cloves, grated

1 T. dried onion flakes

1 tsp. olive oil

3 tomatoes, chopped

2 slices nitrate-free bacon, cooked

2 cans chickpeas, rinsed, drained, and roasted

3 cups low-sodium chicken stock

1/4 tsp. rosemary

4-5 c. kale, chopped

1 T. Parmesan cheese

 

INSTRUCTIONS:

 

1. In a medium pot, heat oil over medium heat. Add tomatoes, garlic and onion and cook for 2-3 minutes. 

 

2. Add one can of chickpeas and cook for 3-4 minutes until soft.

 

3. Transfer to a food processor and add 1 cup stock. Pulse until pureed. 

 

4. Return to the pot and add the remaining stock, 1/4 cup of remaining chickpeas, and 1 slice of bacon.

 

5. Bring to a boil and lower heat to a simmer. Add kale, remaining chickpeas, and rosemary. Cook for 3-4 minutes or until kale is wilted.

 

6. Top with Parmesan cheese.

 

ENJOY!

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