250 g of already cooked chickpeas (canned or boiled)
200 g of black cabbage
1 onion
1 carrot
1 celery stalk
2 cloves of garlic
3 tablespoons extra virgin olive oil
1 litre of vegetable broth
Salt and pepper (to taste)
Fresh rosemary and thyme (optional)
Instructions
Preparing the vegetables: Wash the black cabbage thoroughly , remove the tough ribs and cut the leaves into thin strips. Finely chop the onion , carrot , celery and garlic .
Sauté: In a large saucepan, heat the extra virgin olive oil over medium heat. Add the chopped onion , carrot , celery , and garlic . Sauté for about 5 minutes, until the vegetables are soft and the onion is translucent.
Adding the kale: Add the kale to the soffritto and mix well. Cook for another 5 minutes, allowing the kale to wilt slightly.
Incorporating the chickpeas: Add the cooked chickpeas to the pot and stir to combine the ingredients.
Adding the stock: Pour the hot vegetable stock into the pot, making sure it covers all the ingredients. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes.
Seasoning: Taste the soup and season with salt and pepper to taste. If desired, add fresh rosemary and thyme for a more intense flavor.
Serving: Serve the Chickpea and Kale Soup hot, accompanied by toasted bread or croutons for a complete and nutritious meal.
