This is a variation on a soup that I used to make a long time ago. I love the combination of chickpeas and potatoes, and also how flexible the recipe is. Feel free to throw in other aromatics like carrots or celery with your onions; replace the kale with swiss chard; or even add some ground sausage to the mix.
(for gluten-free recipe, omit bouillon or use a gluten-free bouillon)
(for dairy-free or vegan recipe, omit parmesan cheese when serving)
- olive oil
- 1 yellow onion, diced
- 1/4 tsp dried whole thyme
- 1/4 - 1/2 tsp smoked paprika
- 2 bay leaves
- salt and freshly ground pepper to taste
- 4-6 red potatoes, cut into bite-sized pieces
- 8 cups water, divided use
- 3 tsp vegetable bouillon (or 3 bouillon cubes)
- two 15 oz cans of beans, drained and rinsed (I used one can of chickpeas and one of pink beans)
- 3/4 bunch fresh kale, rinsed well and chopped
- parmesan cheese, for serving (optional)
- Heat olive oil in large stockpot over medium heat. Add onions, thyme, smoked paprika, and bay leaves. Add salt and pepper. Cook until translucent.
- Add potatoes and 4 cups of the water. Cover and let sit until water comes to a boil.
- Reduce heat to low and stir in bouillon. Add the other 4 cups of water, and place kale on top of other ingredients. Return cover to pot and let the kale start to steam.
- After about 5-7 minutes, add beans, stir well, and return cover to pot. Cook for another 10-15 minutes, then turn heat off. Let sit, uncovered, for a couple minutes, then check flavors. Add more salt and pepper as needed.
- Serve with a side of parmesan cheese, for sprinkling, if desired.