From the Kitchen of Home of Cooks
Time to Prepare: 15 minutes Cook Time: 30 minutes Serving: 6 People
1 tablespoon olive oil 1 medium yellow onion, diced 2 carrots peeled and diced 2 stalks celery, diced 1 bay leaf 1 teaspoon dried oregano ¼ teaspoon red pepper flakes (optional) 2 sprigs rosemary 2 sprigs thyme salt and pepper to taste 3 garlic cloves, minced ½ cup white wine 1 28 oz can tomatoes, crushed 32 oz vegetable or chicken broth 2 cups water 3 cups kale chopped 2 15 oz cans chickpeas, rinsed & drained 1 ½ cups pasta gemelli, ditalini, shells or cavatelli grated parmesan cheese for topping and crusty bread for serving Cooking Method
Add olive oil to a dutch oven or a deep pot over medium heat. Add the onion, carrots, celery, bay leaf, rosemary, thyme, oregano and crushed red pepper. Season with salt and pepper. Sauté for two minutes and then add in the garlic and sauté another minute.
Pour in the white wine and scrape up any bits off the bottom of the pot with a wooden spoon. Add the crushed tomatoes, broth, water, kale and chickpeas. Stir to combine and raise the heat to high.
Bring the soup to a boil and add the pasta. Reduce heat to medium and cook soup for 7-10 minutes or until the pasta is al dente, stirring occasionally.
When pasta is cooked to your desired consistency, remove bay leaf and the herb stems from the soup. The rosemary and thyme leaves will fall off the stems as soup cooks.
Serve the soup topped with parmesan cheese and a side of crusty bread.
Traditionally this soup uses cannellini beans, but we love the texture of chickpeas. This recipe can easily be made gluten-free by using your favorite gluten-free pasta. Substitute chicken broth for vegetable broth to make this recipe vegetarian.
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