Warm up with a bowl of this delicious, easy-to-make Kale and Chickpea Soup with Crunchy Garlic Toasts!
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New York has had the craziest weather lately. In the space of a week, there’s been rain (twice), bitter cold and a snow storm, and even a heat wave … I didn’t even need my winter coat yesterday!
It’s started cooling off again, and I’m declaring it soup weather! If there is anything better than a hot bowl of soup on a cold night, I can’t think of it.
I love all kinds of soups, but this easy Kale and Chickpea Soup is one of my favorites.
This delicious chickpea soup is easy to make and doesn’t require a lot of crazy ingredients, plus it’s vegan and gluten-free. And the crunchy garlic toasts are the perfect accompaniment. I think you’ll love it, too!
How to Make Kale and Chickpea Soup
This hearty vegetable soup is so simple to make!
You’ll start with a flavorful base of onions, celery, and carrots. Once the veggies are softened, garlic and a mixture of Italian spices add even more flavor.
The vegetables are simmered with broth, chickpeas, and diced tomatoes (I like use fire-roasted tomatoes) until tender. Finally, you’ll stir in baby kale leaves and cook just until they’re wilted.
You can use regular kale, too. It will just take a few more minutes to cook.
Crunchy Garlic Toasts
This Kale and Chickpea Soup is super light and fresh, and I love serving it with Crunchy Garlic Toasts.
These garlic toasts are very easy to make, and the perfect pair for this warming soup.
They’re simple to make, too. Simply slice a baguette on the diagonal, then drizzle the slices with olive oil (I used about a tablespoon). Bake the toasts until crispy, then rub them with a clove of garlic. Yum!
If you want to keep this recipe gluten-free, make sure to use a gluten-free bread for the toasts, too.
Paired with these Crunchy Garlic Toasts, this Kale and Chickpea Soup is the perfect comfort food recipe for cold winter days.
Make it tonight!
Kale and Chickpea Soup with Crunchy Garlic Toasts
- 1 tablespoon extra virgin olive oil
- 1 large onion, chopped
- 2 medium carrots, sliced
- 2 medium celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 6 cups vegetable broth
- 1 (14.5-ounce) can fire roasted diced tomatoes, drained
- 1 (15.5-ounce) can chickpeas, drained and rinsed
- 1 (5-ounce) package baby kale (or spinach), roughly chopped
- 5 large basil leaves, julienned
For Garlic Toasts:
- 1 medium baguette
- extra virgin olive oil
- 1 large clove garlic
- Preheat oven to 425 degrees.
- Heat olive oil over medium heat in a large soup pot or dutch oven. Add onions, celery, and carrots. Season with salt and pepper, then cook until slightly softened.
- Add garlic, red pepper flakes, and dried basil and oregano. Cook, stirring constantly, for about 1 minute, or until fragrant.
- Stir in broth, tomatoes, and chickpeas. Bring to a boil, then reduce heat to medium-low and simmer until vegetables are softened (about 10-15 minutes).
- Stir kale into soup. Simmer until kale is wilted, another minute or two. Season with salt and pepper, to taste.
Prepare Garlic Toasts:
- While soup simmers, prepare garlic toasts. Using a serrated knife, cut baguette on the diagonal into 1/4-inch thick slices.
- Place slices on a baking sheet in a single layer. Drizzle lightly with olive oil.
- Bake bread until golden brown and crisp, about 5 - 10 minutes. Watch carefully, because it is easy to overcook the toasts.
- Remove from oven. When toasts are cool enough to handle, slice garlic clove in half and rub cut side over toasts. Set toasts aside.
- To serve, sprinkle soup with fresh basil (if desired) and serve with garlic toasts. Enjoy!
Loved this Kale and Chickpea Soup?
If you enjoyed this homemade chickpea soup, make sure to try some of my other vegetarian soup recipes!
- Creamy Kale and Potato Soup
- Easy Asian Dumpling Soup
- Creamy Tomato Soup with Garlic Croutons
- Curried Corn Chowder with Coconut Milk
- Roasted Carrot Soup
- Vegetable Barley Soup
What is your favorite soup recipe?