New York has had the craziest weather lately. In the space of a week, there’s been rain (twice), a snow storm, bitter cold, and even a heat wave (didn’t even need my winter coat yesterday).
It’s started cooling off again, and I’m declaring it soup weather! Is there anything better than a hot bowl of soup on a cold night? I don’t think so.
I love all kinds of soups, but this vegetable soup with chickpeas and kale is one of my favorites. It’s super healthy, easy to make, and doesn’t require a lot of crazy ingredients. The crunchy garlic toasts are the perfect accompaniment. I think you’ll love it, too!
Serves 4 – 6
- 1 tbsp. olive oil
- 1 large onion, chopped
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 tsp. crushed red pepper flakes
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 6 cups vegetable broth
- 14.5-oz. can fire roasted diced tomatoes, drained
- 15-oz. can chickpeas, drained and rinsed
- 5-oz. package baby kale (or spinach)
- salt and pepper
- fresh basil leaves, optional
- 1 baguette
- olive oil
- 1 large garlic clove
Preheat oven to 425 degrees.
Heat olive oil over medium heat in a large soup pot or dutch oven. Add onions, celery, and carrots and cook until slightly softened.
Add garlic, red pepper flakes, garlic, basil, and oregano. Season with a little salt and pepper. Cook, stirring frequently, for 1 to 2 minutes, or until fragrant.
While soup simmers, prepare garlic toasts. Using a serrated knife, cut baguette on the diagonal into 1/4-inch thick slices.
Remove from oven. When toasts are cool enough to handle, slice garlic clove in half and rub cut side over toasts. Set toasts aside.
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