Today’s recipe is for a one-pot dish: black kale soup with chickpeas and potatoes.
A quick and easy preparation for those cold evenings when you don’t feel like doing much. It doesn’t require extensive preparations, but you will get a tasty and flavorful dish that will make your guests happy. Today’s soup is with black kale, chickpeas, and potatoes, plus some golden croutons that add a nice crunch. Black kale is a vegetable with dark green leaves and a slightly bitter taste that, in this soup, is balanced by the presence of chickpeas and potatoes. Black kale is also great for making an excellent pesto, and with the stems, a delicious soup.
I used canned chickpeas to make the preparation even quicker, but you can also use dry ones or replace them with cannellini beans. If you use canned chickpeas, remember not to throw away their preserving water, as it is very useful for making many delicious recipes that you can find in my collection of recipes with aquafaba.
Autumn and winter are not really my favorite seasons, but I really like the dishes that can be prepared during these times. I love soups and stews. They are a super comfort food that warms body and soul, and I go crazy for that aroma and warming my hands with the bowl of soup.
Let’s see together, step by step, how to make this recipe.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for the Black Kale Soup
Below you will find the links to the ingredients used
- 1/2 onion
- 10.6 oz potatoes (peeled)
- 8.1 oz canned chickpeas
- 8.8 oz black kale (cleaned (about 14 oz with stems))
- as needed vegetable broth
- as needed olive oil
- as needed fine salt
- 1 pinch pepper
- 4 slices bread (for croutons)
- 2 liters water
- 1/2 carrot
- 1 stalk celery
- as needed salt
- A few stalks black kale (stem)
- 1/4 onion
Tools
Below you will find the links to some tools used to make the recipe
- 1 Scale
- 1 Pot
- 1 Knife
- 1 Cutting Board
- 1 Casserole
- 1 Ladle
Let’s Start!
To make our soup, we need vegetable broth, so let’s start with that. In a pot, pour the water and add the carrot, onion, celery, a few stems of black kale, and salt, and let it boil for about an hour. If you don’t have time, you can use one of those ready-made broths.
Take the black kale and clean it by separating the leaves from the stems; it is very easy as they detach easily. Place them in a bowl and wash them. Clean the onion and chop it finely, then peel the potatoes, wash them, and cut them into cubes.
When the broth is ready, start preparing the soup. In a casserole, pour the olive oil with the onion and lightly sauté, then add the potatoes and let them cook for three to four minutes. Add the drained chickpeas, a generous ladle of hot broth, a pinch of salt, and a grind of pepper, and let it cook for about five to six minutes, adding more broth if it dries out.
Add the drained black kale leaves to the potatoes and chickpeas, stir, and add more broth, then continue cooking, adding broth and stirring occasionally. Let it cook for ten minutes, then, with an immersion blender, blend part of the soup, and continue cooking for another five to six minutes. Taste and adjust salt and pepper if needed.
In the meantime, prepare croutons to place on top of the soup to have the crunchy part of the dish. Take 3-4 slices of bread and cut them into cubes. In a non-stick pan, pour a drizzle of oil, heat it, and add the bread cubes. Stir occasionally and let them cook until golden on all sides. If you prefer, you can also bake them or use an air fryer.
A Curly Girl Suggests
You can replace the potatoes with the same amount of pumpkin and add a pinch of spicy chili when cooking the potatoes. The black kale, chickpea, and potato soup can be stored in the fridge for a couple of days in a closed container.
FAQ (Questions and Answers)
What can I do with leftover black kale stems?
Don’t throw them away; instead, use them to make a delicious egg and cheese stracciatella.
