Marry Me Chickpea Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
½ cup chopped drained julienne-cut sun-dried tomatoes in oil with herbs, plus 1 tablespoon oil from jar, divided
02 -
1 tablespoon unsalted butter
03 -
1 large shallot, chopped (about ½ cup)
04 -
2 tablespoons unsalted tomato paste
05 -
4 cloves garlic, minced
06 -
2 (15-ounce) cans no-salt-added chickpeas, rinsed
07 -
6 cups unsalted vegetable broth
08 -
1 small bunch Tuscan kale, stemmed and roughly chopped (about 3½ packed cups)
09 -
½ teaspoon salt
10 -
½ cup grated Parmesan cheese, divided
11 -
⅓ cup heavy cream
12 -
2 ounces cream cheese (¼ cup), cubed and softened
13 -
2 tablespoons chopped fresh basil, plus small leaves for garnish
# Instructions:
01 -
Heat 1 tablespoon sun-dried tomato oil and 1 tablespoon butter in a large Dutch oven over medium heat until melted and shimmering. Add chopped shallot; cook, stirring often, until softened, 2 to 3 minutes.
02 -
Stir in ½ cup sun-dried tomatoes, 2 tablespoons tomato paste and the minced garlic; cook, stirring constantly, until the tomatoes are slightly broken down and deep red in color, about 2 minutes.
03 -
Stir in rinsed chickpeas, 6 cups broth, chopped kale and ½ teaspoon salt. Bring to a boil over medium heat; cook, uncovered and stirring occasionally, until the kale is tender and the mixture is slightly reduced, 15 to 20 minutes.
04 -
Remove from heat. Add 6 tablespoons Parmesan, ⅓ cup cream and the cubed cream cheese; stir until melted and combined, about 1 minute. Stir in 2 tablespoons basil.
05 -
Divide among 4 bowls; top with the remaining 2 tablespoons Parmesan. Garnish with basil leaves, if desired.
# Notes:
01 -
This soup is named 'Marry Me' for its irresistible flavor combination
02 -
For a lighter version, you can substitute half-and-half for the heavy cream