Tuscan Kale and Chickpea Soup
Tuscan Kale and Chickpea Soup with a bit of heat and pearl couscous. Hearty and filling yet light and lean.
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Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Can opener
- Colander
- Measuring spoon
- Measuring cup
- Wooden spoon
- Ladle
- Serving bowl
Ingredients
- 2 tablespoons oil
- 1 onion, cut into medium dice
- 1 carrot, cut into medium dice
- 1 large celery stalk, cut into medium dice
- 2 garlic cloves, minced
- ½ teaspoon hot red pepper flakes
- 1 teaspoon dried thyme leaves
- Salt
- ground black pepper
- 1 can (15 ounces) chickpeas, drained
- 1 bunch Tuscan kale, stemmed, rinsed, and chopped into bite-sized pieces
- 6 cups chicken (or vegetable) broth
- ⅔ cup pearl couscous
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