top of page

Kale, Chickpea & Garbonzo Bean Soup


  • 1 tablespoon olive oil

  • 1 onion, diced

  • 3 cloves garlic, minced

  • 2 carrots, diced

  • 2 stalks celery, diced

  • 6 cups vegetable broth

  • 1 can (15 oz) chickpeas, drained and rinsed

  • 15 cherry tomatoes

  • 1 can (15 oz) garbanzo beans, drained and rinsed

  • 2 bunches of kale, stems removed and leaves chopped

  • 1 teaspoon of turmeric

  • Salt and pepper to taste

  • 1 half lemon, juiced


  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute, until fragrant.

  2. Add the diced carrots, celery, and kale to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.

  3. Pour in the vegetable broth and lemon, and bring the soup to a simmer. Let it simmer for about 20-25 minutes, or until the vegetables are tender.

  4. Add the drained chickpeas, garbanzo beans, and tomatoes to the pot. Stir well to combine.

  5. Let the soup simmer for an additional 15 - 20 minutes, or until the kale is wilted and tender. Taste and adjust the seasoning with salt and pepper as needed.

  6. Serve the kale soup hot, with a squeeze of fresh lemon juice if desired. Enjoy!

This hearty and nutritious kale soup with chickpeas and garbanzo beans is sure to warm you up on a cold day while providing a satisfying and delicious meal. Toss in some sliced turkey bacon for added flavor!

Recipe by Chef Cris, Craveables Catering LLC

bottom of page