Marry Me Chickpea Soup with Kale

By EatingWell

This creamy chickpea soup was inspired by Marry Me Chicken, a dish that features chicken and sun-dried tomatoes. We gave this dish a plant-based spin by swapping out the chicken for chickpeas and kale to create a cozy, warming meal perfect for cooler weather.

Tips:

  • Cubing your cream cheese helps it soften more quickly, allowing it to melt and blend more evenly into the soup.
  • Kale requires a longer cooking time than other tender greens, like spinach. If you prefer, you can substitute spinach, but cook it for only about a minute—just until it wilts. Curly kale can also be used.
  • To ensure that the heavy cream, cream cheese and Parmesan cheese melt together without breaking or separating, add them to the soup off the heat.
  • For an extra umami boost, add a Parmesan cheese rind to the soup while it simmers. Remember to remove and discard it before serving.

Ingredients:

  • ½ cup chopped drained julienne-cut sun-dried tomatoes in oil with herbs, plus 1 tablespoon oil from jar, divided
  • 1 tablespoon unsalted butter
  • 1 large shallot, chopped (about ½ cup)
  • 2 tablespoons unsalted tomato paste
  • 4 cloves garlic, minced
  • 2 (15-ounce) cans no-salt-added chickpeas, rinsed
  • 6 cups unsalted vegetable broth
  • 1 small bunch Tuscan kale, stemmed and roughly chopped (about 3½ packed cups)
  • ½ teaspoon salt
  • ½ cup grated Parmesan cheese, divided
  • ⅓ cup heavy cream
  • 2 ounces cream cheese (¼ cup), cubed and softened
  • 2 tablespoons chopped fresh basil, plus small leaves for garnish

Instructions:

  • STEP 1
    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.
  • STEP 2
    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.
  • STEP 3
    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.
  • STEP 4
    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. Divide among 4 bowls; top with the remaining 2 tablespoons Parmesan. Garnish with basil leaves, if desired.

https://www.eatingwell.com/marry-me-chickpea-soup-with-kale-8760509