Marry Me Chickpea Soup with Kale | Creamy, Cozy & Irresistible
Cook Time
10 min
Total Time
25 min
Servings
4
Marry Me Chickpea Soup with Kale | Creamy, Cozy & Irresistible
Inspired by the viral Marry Me Chicken, this plant-based version keeps all the cozy vibes with chickpeas, kale, and creamy goodness — no chicken, no problem.”
This Chickpea Kale Soup is so good, it should come with a ring 💍
It’s all about those cozy, crave-able flavors — creamy, savory, just a little tangy from the sun-dried tomatoes, packed with protein-rich chickpeas, nutrient-dense kale, and the richness of Parmesan and yogurt — all in one pot. The kind of soup that makes people go: “Wait… who made this? I need to marry them.”
Marry Me Chickpea Soup with Kale | Creamy, Cozy & Irresistible
Marry Me Chickpea Soup with Kale | Creamy, Cozy & Irresistible
Inspired by the viral Marry Me Chicken, this plant-based version keeps all the cozy vibes with chickpeas, kale, and creamy goodness — no chicken, no problem.”
This Chickpea Kale Soup is so good, it should come with a ring 💍
It’s all about those cozy, crave-able flavors — creamy, savory, just a little tangy from the sun-dried tomatoes, packed with protein-rich chickpeas, nutrient-dense kale, and the richness of Parmesan and yogurt — all in one pot. The kind of soup that makes people go: “Wait… who made this? I need to marry them.”
4
25 min
Ingredients:
½ cup drained julienne-cut sun-dried tomatoes
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 large shallot, chopped
2 tablespoons tomato paste
4 cloves garlic, chopped
2 (15-oz) cans chickpeas, rinsed and drained
6 cups vegetable broth
1 small bunch Tuscan kale, stemmed and roughly chopped (about 3½ packed cups)
1/2 teaspoon salt
1/4 cup grated Parmesan cheese
1/4 cup plain Greek yogurt
2 tablespoons whipped light cream cheese
2 tablespoons chopped fresh basil, plus small leaves for garnish
🥣 Directions:
In a large pot over medium heat, warm the olive oil and butter. Add shallot and sauté for 2–3 minutes until translucent.
Add garlic, tomato paste, and sun-dried tomatoes. Cook for 2 minutes until fragrant.
Stir in chickpeas and broth. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
Add kale and simmer for 5–8 more minutes until tender.
Stir in cream cheese and Greek yogurt until melted and combined.
Remove from heat and stir in Parmesan and chopped basil.
Taste and adjust seasoning.
Serve garnished with basil leaves and a sprinkle of cheese.
