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Tuscan Chickpea, Kale & Tomato Soup

with Couscous, Parmesan & Garlic Ciabatta

Tuscan Chickpea, Kale & Tomato Soup

A cozy Tuscan-style soup with chickpeas, kale and tomato, served with fluffy couscous, savory Parmesan, and crisp garlic ciabatta for a hearty finish.

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Ingredients

For 2 servings

  • 3 ounce Carrot
  • 13.4 ounce Chickpeas
  • 1 unit Ciabatta Bread
  • 14 ounce Diced Tomatoes
  • 1 clove Garlic
  • 1 teaspoon Garlic Powder
  • 2.5 ounce Israeli Couscous
  • 4 ounce Kale
  • 1 unit Mushroom Stock Concentrate
  • ¼ cup Parmesan Cheese
  • 1 tablespoon Tuscan Heat Spice
  • 1 unit Veggie Stock Concentrate
  • 1 unit Yellow Onion

Additional Ingredients

  • 2 tablespoon Butter
  • 1 tablespoon Olive Oil
  • Pepper
  • Salt
Tuscan Chickpea, Kale & Tomato Soup
Italian
PDF
DifficultyEasy
Prep Time5m
Total Time35m
Calories910
Protein28g
Carbs125g
Fat30g
Tags:
VeggieFiber SmartOne PanSpicy
⚠️Allergens:
🥛Milk🌱Soy🌾Wheat

Swaps and substitutions

For dairy-free, swap the Parmesan for a vegan hard cheese or nutritional yeast. For gluten-free, replace the couscous and ciabatta with rice, quinoa, or gluten-free bread; for soy-free, use a stock concentrate without soy ingredients.

What to serve with it

Serve with a crisp green salad or roasted vegetables to lighten the bowl and add fresh contrast. A chilled sparkling water or light white wine also suits the tomato, herb, and spicy notes.

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