Kale and Chickpea Soup served with Crunchy Garlic Toasts
Kale and Chickpea Soup with Crunchy Garlic Toasts
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Warm up on a cold day with this delicious Kale and Chickpea Soup with Crunchy Garlic Toasts! It's healthy and delicious!

Course: Soup
Cuisine: American, Italian
Keyword: chickpea and kale soup, chickpea kale soup, kale and chickpea soup, kale chickpea soup
Servings: 4 to 6 people
Calories: 424 kcal
Author: Ginnie
For Soup:
  • 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
  • salt
  • pepper
For Garlic Toasts:
  • 1 medium baguette
  • extra virgin olive oil
  • 1 large clove garlic
  1. Preheat oven to 425 degrees.

Prepare Soup:
  1. 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.

  2. Add garlic, red pepper flakes, and dried basil and oregano. Cook, stirring constantly, for about 1 minute, or until fragrant.

  3. 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).

  4. Stir kale into soup. Simmer until kale is wilted, another minute or two. Season with salt and pepper, to taste.

Prepare Garlic Toasts:
  1. While soup simmers, prepare garlic toasts. Using a serrated knife, cut baguette on the diagonal into 1/4-inch thick slices.

  2. Place slices on a baking sheet in a single layer. Drizzle lightly with olive oil.

  3. Bake bread until golden brown and crisp, about 5 - 10 minutes. Watch carefully, because it is easy to overcook the toasts.

  4. Remove from oven. When toasts are cool enough to handle, slice garlic clove in half and rub cut side over toasts. Set toasts aside.

Serve Soup:
  1. To serve, sprinkle soup with fresh basil (if desired) and serve with garlic toasts. Enjoy!