Chickpea and kale soup from Franny's: Simple Seasonal Italian by Andrew Feinberg and Francine Stephens and Melissa Clark (co-author)

  • carrots
  • celery
  • rosemary
  • garlic
  • lemons
  • onions
  • olive oil
  • dried red pepper flakes
  • Tuscan kale
  • Parmigiano Reggiano cheese
  • dried chickpeas

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lepa on July 28, 2018

    "Lousy" and "thumbs down" is the feedback I got on this soup. I have to agree. Considering how fussy it was to prepare- not to mention the 1.5 cups of olive oil in it(!) it was shockingly lacking in flavor. The texture was also off. I might throw the pot away instead of subjecting anyone to leftovers. . . it was that bad.

  • Emily Hope on October 08, 2013

    Another nice soup from this book--excellent flavor and fairly easy to make (though it does require three separate steps plus a trip to the blender). I only had one bunch of kale so cut the dry chickpeas by a half-cup and cut the water to 2 quarts (cooked in the pressure cooker for 20 minutes with a natural release); this worked but the soup was a bit thin--I'd cut the water a bit more for the p.c., even for the full amount of chickpeas and kale. I also cut back the olive oil quite a bit. I like that the kale and some of the chickpeas are pureed while others are left whole--it had a nice texture and was a beautiful green color. I might try a little fresh marjoram in the sachet next time. There was a slightly bitter note--not sure if it was the kale or the olive oil. C prefers this to the zucchini soup from the same book; I'd give that soup a slight edge over this one.

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