Chickpea & Cavolo Nero Soup

with Grilled Italian Bread

Chickpea & Cavolo Nero Soup

Chickpea and Cavolo Nero Soup


4 16-oz. cans garbonzo beans
1 onion
4 cloves garlic
2 medium carrots
1 lb. Cavolo Nero, or kale
3 c. chicken stock, or water
1 Tbs. tomato paste
1/2 c. grated Parmesan cheese
8 Slices Italian or rustic bread
1/2 c. olive oil
2 Tbs. chopped thyme


Drain the chickpeas and rinse well. Puree half the beans in a blender with just enough stock or water to loosen it up. Reserve till later.

Dice the onion and carrot, and mince the garlic. Add 1/4 cup olive oil to a sauce pan and sweat the onions and carrots until just starting to soften, about 5 minutes. Add the garlic and tomato paste and cook 1 minute longer. Pour in the whole garbonzo beans and the stock. Bring this to a boil, and then add cavolo nero or kale. Reduce heat to a strong simmer, and cook for 30 minutes with a lid.

While soup is simmering, brush the sliced bread with olive oil, and toast in a 350° oven until crisp. About 8 to 10 minutes.

After 30 minutes of simmering the soup, remove the lid and add the pureed beans. Simmer for an additional 10 minutes. Remove from heat and stir in the parmesan cheese and the chopped thyme. Divide amongst 8 bowls, and top with a bread slice.

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