Kale and chickpea soup with Parmesan from A Year In A Vegetarian Kitchen: Easy Seasonal Dishes For Family And Friends (page 239) by Jack Bishop

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

  • chefengineer on April 26, 2023

    Excellent! Tried it with water instead of broth - added a 1/2 tsp red pepper flakes and 1 T cider vinegar. Adjusted the salt and - superb. Also easy.

  • cpauldin on October 26, 2014

    Very tasty and flavorful for such a simple soup! I used chicken broth instead of water, doubled the rosemary and bay leaves, and added a cheddar rind rather than parmesan because that's what I had. Did serve it with coarsely grated Parmesan at the table. Served it at a pot luck and everyone raved about it.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.