Soups & Stews
Marry Me Chickpea Soup with Kale
Creamy, cozy, and packed with irresistible flavor, this plant-forward soup is inspired by the viral Marry Me Chicken. Chickpeas replace the chicken, while sun-dried tomatoes, Parmesan, Greek yogurt, and basil create a rich, savory broth with just the right amount of tang.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 2 large shallots, chopped
- 4 cloves garlic, chopped
- 2 tablespoons tomato paste
- 1/2 cup drained julienne-cut sun-dried tomatoes
- 2 (15-ounce) cans chickpeas, rinsed and drained
- 6 cups vegetable broth
- 1 small bunch Tuscan kale, stems removed and leaves roughly chopped, about 3 1/2 packed cups
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- 2 tablespoons whipped light cream cheese
- 1/4 cup plain Greek yogurt
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons chopped fresh basil, plus small leaves for garnish
Directions
- 1
Sauté the Aromatics
Heat the olive oil and butter in a large pot over medium heat. Add the shallots and cook for 2 to 3 minutes, stirring occasionally, until softened and translucent.
- 2
Build the Tomato Base
Add the garlic, tomato paste, and sun-dried tomatoes. Cook for about 2 minutes, stirring frequently, until fragrant and the tomato paste begins to deepen in color.
- 3
Simmer the Chickpeas
Stir in the chickpeas and vegetable broth. Increase the heat and bring the soup to a gentle boil. Reduce the heat to maintain a simmer and cook for 10 minutes, allowing the chickpeas to absorb the flavors of the broth.
- 4
Add the Kale
Add the kale, salt, and a few grinds of black pepper. Continue simmering for 5 to 8 minutes, or until the kale is tender.
- 5
Make It Creamy
Reduce the heat to low. Stir in the cream cheese until melted and fully incorporated. Place the Greek yogurt in a small bowl. Stir in a few spoonfuls of the warm broth to temper it, then gradually stir the yogurt mixture back into the soup.
- 6
Finish the Soup
Remove the pot from the heat. Stir in the Parmesan and chopped basil until the cheese is melted and the soup is creamy. Taste and adjust the seasoning with additional salt and black pepper as needed.
- 7
Garnish and Serve
Ladle the soup into bowls and garnish with fresh basil leaves and an extra sprinkle of Parmesan. Serve warm.
Recipe Notes
- For a slightly thicker soup, mash some of the chickpeas against the side of the pot before adding the kale.
- Avoid boiling the soup after adding the Greek yogurt, as high heat can cause it to separate.
- For a thinner consistency, stir in an extra splash of vegetable broth before serving.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
