The KALE AND CHICKPEA SOUP, warm, rustic and full of winter aromas, is a dish that evokes peasant tradition and authentic simplicity. One of those preparations that warm the body and soul, ideal on cold days when the scent of the soffritto fills the kitchen and invites a slow, comforting pause.
Originating from Tuscan cuisine, this soup is born from the meeting of two humble but extraordinary ingredients: Tuscan kale (cavolo nero), king of winter greens, and chickpeas, nutritious and versatile legumes that give creaminess and substance to the dish. Their combination creates a perfect balance of flavors and textures — the earthy sweetness of the chickpeas marries the bold, slightly bitter taste of the kale, yielding a soup with a strong yet harmonious character.
The secret lies in slow cooking, which allows the aromas to meld and create a thick, enveloping broth. A base of soffritto made with onion, carrot and celery, a drizzle of good extra virgin olive oil, and some tomato passata are enough to transform a few ingredients into a fragrant, personality-rich dish.
Served with toasted Tuscan bread or large croutons rubbed with garlic, kale and chickpea soup becomes true Mediterranean comfort food—nourishing and wholesome—perfect for those who love vegetarian cooking or simply want to bring something authentic and healthy to the table.
A drizzle of raw olive oil and, if desired, a grind of black pepper complete the dish, enhancing its aromas. Every spoonful tells of the simplicity of the Tuscan countryside and the magic of recipes that never go out of style.
It’s perfect for preparing soups and broths, such as the traditional Tuscan ribollita, but also as a kale pesto to dress pasta and first courses.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 12 Hours
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 1/4 cups dried chickpeas (or about 1 2/3 cups precooked chickpeas)
- 2 cloves garlic
- 1 1/3 lb Tuscan kale (cavolo nero)
- 1 medium carrot
- Half onion
- Half stalk celery
- to taste extra virgin olive oil
- 3/4 cup tomato passata
- to taste salt
- to taste black pepper
- 2 cups water (or vegetable broth)
FOR KALE AND CHICKPEA SOUP YOU’LL NEED
- 1 Pot
- 1 Pan
- 1 Bowl
PREPARATION KALE AND CHICKPEA SOUP
The preparation of KALE AND CHICKPEA SOUP is very simple.
First of all, if you’re using dried chickpeas, soak them in cold water for 12 hours. Soak them the night before for the next day.
After 12 hours, rinse them and place them in a large pot with the garlic clove (in its skin) and cover completely with water. Put over the heat and simmer gently for about 1 hour. Towards the end of cooking add some coarse salt and allow them to absorb the flavor. Drain and set aside.
Trim the Tuscan kale, removing the central rib from the leaves, and wash them under running water. Then slice the leaves into strips.
Chop the celery, carrot and onion finely. Put a drizzle of olive oil in a pan and cook the soffritto with a garlic clove over low heat for 5 minutes. Salt it lightly so the onion releases its moisture and doesn’t burn.
Add the kale and let it wilt for a few minutes.
Then add the chickpeas, the tomato passata, the water or broth and season with salt and pepper. Cover with the lid and let the kale and chickpea soup cook for 30 minutes, stirring from time to time.
Once ready, serve it hot accompanied by good country bread.
