Kale and Chickpea SoupRomulo Yanes
Recipe information
Total Time
45 min
Yield
Makes 6 main-course or 8 first-course servings
Ingredients
1 medium onion, chopped (1 cup)
2 garlic cloves, chopped
1 Turkish or 1/2 California bay leaf
1 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons extra-virgin olive oil
1 large boiling potato(3/4 lb), peeled and cut into 1/2-inch pieces
3/4 lb kale, stems and center ribs cut out and discarded, then leaves very finely chopped in a food processor (4 cups)
3 1/2 cups reduced-sodium chicken broth (28 fl oz)
2 cups water
1 (14-oz) can chickpeas, rinsed and drained
1/4 lb Spanish chorizo (cured spiced pork sausage), casing discarded and sausage cut into 1/4-inch dice (1 cup)
Preparation
Cook onion, garlic, bay leaf, salt, and pepper in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring frequently, until onion and garlic are softened and beginning to brown, 5 to 7 minutes. Add potato, kale, broth, and water and cook, partially covered, until potatoes are tender, 15 to 20 minutes. Reduce heat to low, then add chickpeas and chorizo and gently simmer, uncovered, 3 minutes. Discard bay leaf and season with salt and pepper.
Nutrition Per Serving
Per serving: Calories 283
Total fat 13g
Saturated Fat 4g
Cholesterol 16mg
Sodium 433mg
Carbohydrate 31g
Fiber 5g
Protein 13g
#### Nutritional analysis provided by Nutrition Data
##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/623462/2?mbid=HDEPI) ›
Recipe notes
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