This White Bean and Kale Soup with Crispy Chickpeas can be prepped and cooked in about 30 minutes. It's so perfect for busy days, super satisfying, healthy, and budget friendly. White navy beans are blended up with just a touch of cream to create a smooth creamy base, chili flakes give it a hint of spice and kale is added for extra hearty flavour and nutrition. The whole lot is then topped with parmesan cheese and crispy chickpeas. How good does that sound?
2-3cupskale-leaves removed from steam & torn into bite sized pieces
parmesan cheese-garnish, to taste
1canchickpeas-I used unsalted, rinsed & drained
White Bean & Kale Soup
In a pot on medium heat add olive oil. Add onion and cook until translucent, about 5 minutes. Add garlic and cook an additional 1 minute. Add salt, pepper, chili flakes and nutmeg.
Add stock and cream to onion mixture and bring to simmer. Add beans and cook 1-2 minutes. Off heat, use an immersion blender and carefully blend beans until smooth.
Back on medium heat, add kale to soup and cook about 5 minutes.
Garnish with crispy chickpeas and parmesan to taste. Enjoy!
Ensure chickpeas are patted dry to remove excess moisture. Place them in a bowl and add remainder of ingredient and stir to combine.
Place on parchment lined baking sheet and bake on 400F for about 30-35 minutes, stirring around halfway through. Watch them as it gets closer to the 30 minute mark, as they can burn quickly. They are done when they are golden in colour and crispy.